Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and set aside. Now, while the stuffing is cooling, prepare the fish fillets.
Place the fish fillet in a clean work surface. Insert a paring knife into the thickest part of fish fillet and cut down along the side, carefully working around to open the fillet wide (make sure you do not go through the other side).
If the fillet is still too thick, place inside a plastic bag and, using a rolling pin or a meat pounder, very gently press down on the fillet to slightly thin the flesh. This is just in case it’s needed. Otherwise skip this step.
Season the fillet with salt and pepper and 1 tablespoon of lime juice.
Spoon some of the stuffing along the fish fillet center and loosely form a roll.
Place the fish rolls on the baking sheet. Mix mayonnaise with remaining tablespoon of lime juice and spread over the fish logs. Use just enough to cover the logs.
Bake for 15 to 20 minutes, until mayonnaise mixture is dark golden.
To serve, gently place the fish rolls onto serving plates and decorate them with the roasted pepper strips, lemon wedges and parsley springs.