1 Preheat oven to 350 ̊F. lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.

2 In a medium bowl whisk together sesame oil, vinegar, soy sauce and olive oil.add julienne vegetables to the bowl and toss to coat well.let vegetables marinate for 15 to 30 minutes.

3 Evenly distribute the vegetables amongst the cutlets.

4 Roll up the cutlets like you would a jelly roll.

5 Place seam side down in prepared baking dish.

6 Pour remaining marinade over rolls.

7 Sprinkle each roll with 1 teaspoon of mixed sesame seeds.

8 Bake at 350 ̊F for 20 minutes or until fillets are cooked through and no longer pink inside.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now