Our Favourite Recipes
Fennel & Basil Pesto Rolled Sole
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.
Dairy Free
Gluten Free
Pescatarian
Vegetarian
Buon Appetito
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
Method
- Preheat the oven to 190°C/375°F/Gas mark 5
- Place fish fillets on a board with skinned side facing up
- Thinly slice courgettes, trim the fennel tops and cut into wedges
- Boil for 5-6 minute, then drain well
- Spread each fillet with Sacla’ Pesto and top with two slices of courgettes and fennel wedges
- Now roll up the fish from head to tail and arrange in an oven proof dish
- Cook for 20 minutes
