Baked Rolls of Flat Fish on Lemon
Use fish that are relatively small; thick halibut, turbot and plaice won’t work as the flesh is too difficult to roll up. Cheap eats include dab, megrim, witch sole, flounder and small plaice, while for a treat try medium plaice, brill or small lemon sole, and for the de luxe version go for Dover sole, small turbot or lemon sole.
Serves: 2
Ingredients
- 2x 250g-450g whole flat fish, filleted and skinned
- 2 lemons – cut 8x 0.5cm slices from them and save the rest for serving
- 1tbsp melted butter (optional)
- salt and pepper
Method
- Heat the oven to 200C/Gas 6. Cut each fillet in half down the crease in the middle. Remove any stray bones. Put all 8 slices of lemon onto a baking tray. Roll up each piece of fish tightly and place each one onto a slice of lemon. If using, brush each roll with a little melted butter. Sprinkle with a little salt and pepper and put them into the oven. Check them after 8 minutes – prise open the flesh and see if it’s cooked all the way through. If not, put back in the oven for 1-2 minutes. You may find the smaller rolls cook more quickly than the larger ones. Take them out of the oven and keep them warm by putting some foil over them. Serve with steamed vegetables and potatoes.
