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)

60g breadcrumbs

75g chopped toasted hazelnuts

2 tbsp chopped fresh coriander

2 eggs (beaten)

4 tbsp white wine

20g butter


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.

3. Serve the fish, cut into slices, on individual warmed dinner plates. We'd recommend serving with creamy mashed potatoes and asparagus.

I want to make this! >