top of page

Parma Lemon Sole

Serves 3 - 6


  • 4 large lemon sole fillets (approx. 150g each)

  • 8 thin slices - parma ham

  • 2 eggs - beaten

  • 90g fresh wholemeal breadcrumbs

  • 75g chopped toasted hazelnuts

  • 15g butter

  • 2 tbsp chopped fresh coriander

  • 4 tbsp white wine

  • Salt

  • Pepper

Cooking Method:

  1. Preheat the oven to 190°C

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

  3. Combine breadcrumbs with hazelnuts, coriander, eggs, and a little pepper

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

  5. Carefully roll up fish and ham, and repeat with other fillets

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

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

  8. Serve fish, cut into slices, with asparagus and potatoes

Parma Lemon Sole.jpg
Crab Linguine: About Us
bottom of page