Lemon Sole wrapped in Parma Ham
The nutty flavour of the hazelnut filling and the succulent Parma ham complements our lemon sole perfectly. Serves 4.
4 large lemon sole fillets (100-125g each)
8 slices Parma ham (trimmed of fat)
75g chopped toasted hazelnuts
2 tbsp chopped fresh coriander
2 eggs (beaten)
4 tbsp white wine
1. Preheat the oven to 190°C (375°F, gas mark 5). Lay 2 overlapping slices of Parma ham on a board and place a fish fillet on top, skinned side up. Combine the breadcrumbs with the hazelnuts, coriander, eggs and a little pepper. Spread one-quarter of this mixture on top of the fish, pressing it over evenly. Carefully roll up the fish and ham like a swiss roll. Repeat with the remaining Parma ham, sole fillets and hazelnut filling.
2. Arrange the fish rolls in a lightly greased ovenproof dish. Pour over the wine. Put a dab of butter on top of each roll. Cover tightly with foil and bake for 20–25 minutes or until the fish will flake easily.
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3. Serve the fish, cut into slices, on individual warmed dinner plates. We'd recommend serving with creamy mashed potatoes and asparagus.