Parma Lemon Sole

Serves 4


  • 4 large lemon sole fillets (approx 150g / 5½oz each)
  • 8 thin slices of Parma ham
  • 90g / 3¼oz of fresh wholemeal breadcrumbs
  • 75g / 2½oz of chopped toasted hazelnuts
  • 2 tbsp of chopped fresh coriander
  • 2 eggs - beaten
  • 4 tbsp of white wine
  • 15g / ½oz of butter
  • Salt
  • Pepper

Cooking Method

Preheat the oven to 190°C (gas mark 5)

Lay 2 overlapped slices of Parma ham on a board and place a fillet on top, skinned side up

Combine the breadcrumbs with the hazelnuts, coriander, eggs and a little pepper

Spread ¼ of this mixture on top of the fish, pressing it over evenly

Carefully roll up the fish and ham, and repeat with the other fillets

Arrange the rolls in a lightly greased ovenproof dish and pour the wine over

Using 15 g (½ oz) of the butter put a dab on top of each roll. Cover tightly with foil and bake for 20–25 minutes or until the fish will flake easily.

Serve the fish, cut into slices, with asparagus and potatoes