Fennel & Basil Pesto Rolled Sole

Name: Fennel & Basil Pesto Rolled Sole
Prep time: THMS
Cook time: THMS
Ingredients: 4 x 170g fillets lemon sole, skinned; 2 courgettes; 4 large fennel bulbs; 2 tbsp. Sacla' Organic Vegetarian Basil Pesto or Sacla’ Classic Basil Pesto

With just four ingredients, these sole roulades are a dinner party dream. Rolled around Sacla’ Classic Basil Pesto, sliced courgettes and fennel, you can prep the fish in advance and simply pop them in the oven 20 mins before serving.

Cook Time

30 mins

Serves

Ingredients

4 x 170g fillets lemon sole, skinned
2 courgettes
4 large fennel bulbs
2 tbsp. Sacla' Organic Vegetarian Basil Pesto or Sacla’ Classic Basil Pesto

How to make the recipe

Step 1

Preheat the oven to 190¬∞C/375¬∞F/Gas mark 5

Step 2

Place fish fillets on a board with skinned side facing up

Step 3

Thinly slice courgettes, trim the fennel tops and cut into wedges

Step 4

Boil for 5-6 minute, then drain well

Step 5

Spread each fillet with Sacla‚Äô Pesto and top with two slices of courgettes and fennel wedges

Step 6

Now roll up the fish from head to tail and arrange in an oven proof dish

Step 7

Cook for 20 minutes