Fillets cut into slices about 1.5 cm thick, which is slightly crushed (rather pressed with a wooden mallet), spotted with lemon juice, sprinkle with salt and black pepper and left to rest for 30 minutes. Bread crumbs mixed with grated cheese, red pepper, parsley, beaten egg and a pinch of salt. The filling is spread over the fillets. They rolled, tied with string, rolled in flour and fry until golden color in strongly heated vegetable oil.