Tilapia and zucchini roulade with sundried tomato filling, a recipe on Gourmetpedia

Ingredients

• - 4 tilapia fillets, 120 g / 4 oz each
• - 4 small zucchini
• - 2 Tbsp. olive oil
• - 4 portions of baby greens
• - salt and freshly ground pepper
• - 90 g / 3 oz sun-dried tomatoes
• - 30 g / 1 oz pine nuts
• - 30 g / 1 oz Parmesan cheese
• - 1 garlic clove
• - 3 Tbsp. olive oil
• - 1 tsp. basil, chopped
• - 1 tsp. chervil, chopped
• - 1 tsp. oregano, chopped
• - Juice of half a lemon