Crispy Lemon Sole Recipe

Crispy Lemon Sole

INGREDIENTS:

4 x 170g (6oz) lemon sole or witch fillets, fresh or defrosted, skinned

4 rashers back bacon, rind removed

pepper

dash lemon juice

55g (2oz) cheese, grated

1 x 30g packet potato crisps, slightly crushed

Preheat the oven to 200°C/400°F, Gas Mark 6

1.	Place each fillet skinned side uppermost, on top of a rasher of bacon. Season with pepper.

2.	Roll up the fillets from head to tail and place in an ovenproof dish. Sprinkle with the lemon juice and bake uncovered in the oven for 15 minutes.

3.	Remove the dish from the oven, sprinkle with the cheese and crisps. Return to the oven for a further 5-10 minutes until golden brown.

4.	Serve with potato waffles and salad.