This is a terrific choice for a special dinner.  So many layers of juicy and softly spicy taste blending with each other in a wonderful way!

All my recipes are for 2 servings!

• 10 small new potatoes (or 4 standard size)
• 6-7 oz (170-200 g) 2 fish fillets (pike perch, cod or your favorite fish)
• 2 tbsp low-fat cream cheese (I like the one with taste of garlic)
• 2 tbsp dill
• 1 tbsp olive oil
• 1 teaspoon salt
• ½ teaspoon chili powder
• ¼ cup (60 ml) white wine
• ½ cup (120 ml) low-fat cream
• 20 blueberries
• 8 sun-dried tomato slices (from jar)
• 4 twists from Pasta Rossa spice grinder
• 4 twists from Roasted Garlic And Pepper grinder
• 1 teaspoon chili paste
• 2 tbsp thyme

How to prepare:

If you use frozen shrimp take the shrimp to room temperature 1 hour before cooking. Choose any white lean fish fillets, which you love or can get in your local store. I used Finnish pike perch for this dish. Choose skinless fish fillets. Remove pin bones. Spread low-fat cream cheese on the fish fillets. Add 1 tbsp dill and chili powder. Cut the fillets in half, roll them and use a toothpick to keep each roll closed while cooking.

Cook the potatoes until they are soft. Heat up a non-stick pan to medium heat and cook the fish in olive oil. Turn the rolls once every minute. Season with salt and Roasted Garlic Pepper mixture. After 7 minutes add white wine and cream. Use low-fat cream or your choice of cream. Cook for 3 minutes. Add 3 tbsp water and the shrimp. Let simmer for 2 minutes.

Divide the fish rolls between two plates and remove the toothpicks. Add potatoes to the plates. Decorate the dish with 1 tbsp dill, chili paste and Pasta Rossa spice. Add sundried tomato slices and blueberries for extra lovely taste and lots of vitamins. Sprinkle thyme on the dish.