Lemon Sole with Pancetta pockets
Butter for the dish
1 tbsp olive oil
1 large onion, finely chopped
4 rashers of pancetta or streaky bacon
2 tbsp chopped fresh parsley
1 tsp anchovy sauce
4 large lemon sole fillets, skinned
A little melted butter
Pinch of paprika
Lemon wedges to serve
50g/ 2oz unsalted butter
Juice ½ lemon
1 tbsp chopped fresh parsley
Butter and season the base of an ovenproof dish large enough to take the sole in a single layer
Heat the oil in a frying pan, add the onion and cook gently over a low heat for about 15 mins until tender.
Snip the pancetta into small pieces, add to the onion, increase the heat and fry until crisp. Transfer to a plate and leave to cool, then stir in the parsley, anchovy sauce and black pepper.
Arrange the fillets in the buttered dish, skinned side up. Season and then divide the stuffing into four, then spoon in the centre of the fillets. Hold each end of the fillets and twist them in opposite directions to form a pocket showing the stuffing, like a straight croissant. Brush the fillets with melted butter and sprinkle with paprika. ###
Bake in a preheated oven 180c/fan 160c/gas 4 for 12-15 mins until the fish is just cooked through.
To finish; melt the butter in a saucepan, then add the lemon juice and parsley. To serve place the fish in the centre of a warm plate, drizzle over the lemon butter sauce and serve with the lemon wedges
To get ahead; get to ### then cover the fish with cling film and keep in the fridge for up to 12 hours.
To freeze; not suitable