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Stuffed Sole Rolls

Ingredients:

• 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

Method:

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