Dover Sole Roulades filled with Goats
Cheese and Tomatoes
recipe for Dover Sole Roulades filled with Goats Cheese
and Tomatoes comes from Seafish - www.seafish.org
in 1981 the Sea Fish Industry Authority, known as Seafish,
works across all sectors of the UK seafood industry
to promote good quality, sustainable seafood. Its research
and projects are aimed at raising standards, improving
efficiency and ensuring that the industry develops in
a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Dover Sole Roulades
x 170g (6oz) Dover or lemon sole fillets, skinned
salt and black pepper
2 x 15ml spoon (2 tablespoons) fresh chopped dill
2 x 15ml spoon (2 tablespoons) medium fat goats cheese
or soft cream cheese
4 cherry tomatoes, thinly sliced
zest and juice of half a lemon
to make Dover Sole Roulades
the oven to 200ºC / 400ºF / Gas Mark 6.
the fillets onto a board, skinned side up. Season.
Sprinkle over half the dill. Reserve the remainder.
the goats cheese over the fish and top with the tomatoes.
Roll up and place into a greased ovenproof dish.
the lemon zest and juice and remaining dill. Cook
in the oven for 10 - 15 minutes.
with the dill and serve with asparagus.
with the permission of Seafish - www.seafish.org