During the summer it is wonderful to enjoy delicious new potatoes with fish. If you do not like fish, you can change the fish to thin chicken fillets, and use this recipe.

All my recipes are for 2 servings!

• 8-10 small new potatoes (or 3-4 standard potatoes)
• 7 oz (200 gram) fish fillets (pike perch, cod or your favorite fish)
• 3 tbsp low-fat cream cheese (I like the one with taste of garlic)
• 2 tbsp dill
• 1 tbsp olive oil
• 1/2 teaspoon salt
• ¼ cup (60 ml) white wine
• ½ cup (120 ml) low-fat cream
• 20 blueberries
• 8 sun-dried tomato slices (from jar)
• 2 teaspoons of Roasted Garlic And Pepper spice
• 1 teaspoon chili paste
• 1-2 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 of dill. 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 And Pepper spice. After 7 minutes add white wine and cream. Use low-fat cream or your choice of cream. Cook for 2 minutes. Lower the heat to medium low. Add 3 tbsp of 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 and chili paste.
Add sundried tomato slices and blueberries for extra lovely taste and lots of vitamins. Sprinkle thyme on the dish.