| 2 x 175-225g (6-8oz) |
Dover or lemon sole fillets, fresh or defrosted, skinned |
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Salt and freshly ground black pepper |
| 2 x 15ml spoon (2 tablespoons) |
Medium fat goat's cheese, or soft cream cheese
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| 4 |
Cherry tomatoes, thinly sliced |
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Zest and juice of half a lemon |
| 2 x 15ml spoon (2 tablespoons) |
Freshly chopped dill |
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| Preheat the oven to 200ºC, 400ºF, Gas Mark 6 |
| 1 |
Place the fillets onto a board skinned side up. Season. Sprinkle over half the dill. Reserve the remainder. |
| 2 |
Lay the goat's cheese over the fillets and top with the tomatoes. Roll up and place into a greased ovenproof dish. |
| 3 |
Add the lemon zest and juice and remaining dill. Cook in the oven for 10-15 minutes. |
| 4 |
Garnish with the dill and serve with a crisp salad. |
Serves 2 |
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