Fish is the Dish Fish is the Dish

Lemon Sole Filo Parcels

Prep time: 10-12 minutes Cooking time: 8 minutes Serves: 2 Skill level: Competent Cook Recipe by: Seafood Scotland

These parcels, served with with olives, sun blushed tomatoes, pesto and salad are a beautifully light way to serve fish.

The method

  1. Pre-heat the oven to 200°C/fan 180C/gas mark 6.

  2. Place the lemon sole fillets on the worktop. Top two of the fillets with the sun-blushed tomatoes and olives. Spread the pesto over the other two fillets. Top the tomato and olive fillets with the pesto fillets (pesto side down) to make a ‘sandwich’.

  3. Carefully open out the filo pastry sheets. Brush one half of each sheet with some of the oil and fold over.
    Place the lemon sole ‘sandwiches’ in the middle of each folded sheet of filo pastry. Fold the pastry edges over to form a parcel. Place the parcels, folded side down, onto a baking tray and brush the tops with the remaining oil.

  4. Place in the oven and bake for around 8–10 minutes, or until the pastry is golden, the fish is cooked through and the filling piping hot.

  5. Serve the lemon sole parcels with the mixed leaves, cherry tomatoes and mozzarella.

Thanks to our friends at Seafood Scotland for this recipe!