• 2 x 170g (6oz) Dover or lemon sole fillets, skinned
• salt and black pepper
• 2 x 15ml spoon (2 tablespoons) fresh chopped dill
• 2 x 15ml spoon (2 tablespoons) medium fat goats cheese or soft cream cheese
• 4 cherry tomatoes, thinly sliced
• zest and juice of half a lemon

Method

Preheat the oven to 200ºC/400ºF, Gas Mark 6

Place the fillets onto a board, skinned side up. Season. Sprinkle over half the dill. Reserve the remainder.

Lay the goats cheese over the fish and top with the tomatoes. Roll up and place into a greased ovenproof dish.

Add the lemon zest and juice and remaining dill. Cook in the oven for 10-15 minutes.Garnish with the dill and serve with asparagus.

• 4 x 170g (6oz) lemon sole fillets, skinned
• 115g (4oz) cooked peeled prawns
• 4 x 15ml spoon (4 tablespoons) ready-prepared white wine sauce
• salt and black pepper

Method

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

Place the fillets on a board with the skinned side uppermost.

Divide the prawns between each fillet, placing them at the head end. Roll up from head to tail and arrange in an ovenproof dish standing on their ends.

Pour the sauce around the fish and season. Cover and bake for 15-20 minutes. Serve with creamed potatoes and vegetables.