Baked Lemon Sole with Scottish Prawns

Preheat oven to 190°C/375°F, Gas Mark 5

Place the fillets on a board with the skinned side uppermost.

Divide the Scottish prawns between each fillet, placing them at the head end. Roll up from head to tail and arrange in an ovenproof dish standing on their ends.

Pour the sauce around the fish and season. Cover and bake for 15-20 minutes. Serve with creamed potatoes and vegetables.
4 x 170g (6oz) lemon sole fillets, skinned

115g (4oz) cooked peeled Scottish prawns

4 x 15ml spoon (4 tablespoons) ready-prepared white wine sauce

salt and black pepper

The recipe is from:
Alex Spink & Sons
24 Seagate
DD11 1BJ Arbroath
[email protected]

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