A second course that is extremely simple to make, delicious and perfect to pair with a dip or whatever you like. We have breaded in simple mixture of breadcrumbs and parsley for a slight crispy twist.
Serves 4, Preparation 10 mins, Cooking 15 mins
- 12 Dover Sole Fillets – 3 rolls per person
- 1 courgette
- A bunch of parsley
- EVOO – Extra Virgin Olive Oil, to taste
- Salt and black pepper, a pinch
- Grated lemon zest
- Breadcrumbs, to taste
Preheat the oven to 200C/180C Fan/Gas 6.
Chop the parsley, mix it with the breadcrumbs and grated lemon zest.
Beat the sole fillets by placing them between two sheets of parchment paper, flattening them gently with the meat tenderizer.
Wash and trim the courgettes and slice them lengthways with a potato peeler or mandoline. The slices should be quite thin.
Cover each sole fillet with one or two slices of courgette, season, wrap the fillets around themselves to form a roulade, seal them with a tootpick and dip them in the breadcrumbs and parsley mixture.
Line a baking tray with parchment paper, place the rolls, drizzle with a little oil and bake 200°C in a fan oven for about 10 minutes or until golden brown.