8 fillets of cod
1/2 tsp mustard
1/2 tsp pepper
1 tbsp chopped parsley
60 g sardines canned in its own juice
Fillets are washed and dried. In a small bowl mix the mustard, pepper, parsley and sardines. Dilute with sunflower oil and lemon juice to form a thick slurry. It is coated fish fillets, then rolled, each attached with toothpicks. Rolled in flour and eggs and fry until golden in the heated sunflower oil.