Spanish Fish Rolls with Pine Nuts and Cheese

Preheat the oven to 350°F (175°C).

Brush a shallow earthenware casserole dish or Dutch oven with oil.

Brush both sides of each fish fillet with olive oil and season with salt.

Sprinkle one side of each fish fillet with 2 tablespoons each of ground pine nuts, grated cheese, bread crumbs, and chopped parsley.

Roll up each fish fillet tightly, starting from the wider end, and place them seam side down in the prepared baking dish.

Brush the tops of the fish rolls with a little more olive oil and sprinkle with the remaining 1 tablespoon each of ground pine nuts, grated cheese, bread crumbs, and chopped parsley.

Bake in the preheated oven for 15 minutes, or until the fish is cooked through and the topping is golden brown.

Once baked, cut the fish rolls into 1-inch slices and arrange them on their sides in the casserole dish.

In a small bowl or cup, mix the lemon juice with a pinch of sugar, then drizzle this mixture over the fish rolls.

Serve hot directly from the dish, or transfer to a platter.