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Parma-wrapped lemon sole with new potatoes

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Rate this recipe 3.3/5 (120 Votes)

Ingredients

  • 8 slices Parma ham
  • 8 lemon sole fillets
  • skinned
  • 2 tbsp pesto
  • 2 lemons
  • cut into wedges
  • 2 tbsp olive oil
  • 500g baby new potatoes
  • 25g butter
  • 4 tbsp crème fraîche
  • 1 tbsp fresh dill
  • chopped

Details

servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 200°C/400°F/Gas 6. Place a lemon sole fillet on each slice of ham. Spread with pesto and roll up. Place on a baking tray.

Step 2

Squeeze a little lemon juice over the wrapped fish and dot the lemon wedges around the tray. Drizzle with oil, season and bake for 15 minutes until the fish is cooked through and flakes easily with a fork.

Step 3

While the fish is cooking, boil the new potatoes for 12-15 minutes until tender. Drain and toss with the butter, crème fraîche and dill. Season to taste and serve with the sole and rocket leaves.

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