Stuffed Sole Rolls

2 x Regal Lemon Sole or Plaice Fillets, fresh or defrosted, skinned

85g (3oz) butter or margarine

2 x 15ml spoon (2 tbsps) dried stuffing mix

1 x 15ml spoon (1 tbsp) lemon juice

Salt and pepper





1) Preheat oven to 190°C/375°F/Gas Mark 5



2) Melt 55g (2oz) butter or margarine in a pan and add the stuffing.



3) Place the fillets onto a board, skinned side up. Sprinkle with the lemon juice and season.



4) Spoon the stuffing equally on each fillet and roll up. Place into a lightly greased ovenproof dish. Dot with the remaining butter or margarine.



5) Bake for 10-15 minutes. Serve with new potatoes and green vegetables.

Serves: 2

Provided By: Sea Fish Authority