Fennel & Basil Pesto Rolled Sole

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

INSTRUCTIONS 

1. Preheat the oven to 190°C/375°F/Gas mark 5
2. Place fish fillets on a board with skinned side facing up
3. Thinly slice courgettes, trim the fennel tops and cut into wedges
4. Boil for 5-6 minute, then drain well
5. Spread each fillet with Sacla’ Pesto and top with two slices of courgettes and fennel wedges
6. Now roll up the fish from head to tail and arrange in an oven proof dish
7. Cook for 20 minutes