Parma Lemon Sole

Ingredients:

• 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

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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