A beautiful dish of lemon sole and feta cheese fillets with prawns.


  • 40 g butter
  • 6 spring onions (shallots/scallions, finely chopped)
  • 150 g mushrooms (chopped)
  • 50 g fresh white breadcrumbs
  • 200 g prawns (cooked and peeled)
  • 150 g feta cheese
  • 8 lemon sole fillets
  • 40 g extra butter (melted)
  • juice of half lemon
  • salt and freshly ground black pepper
  • 1 tblsp chopped fresh parsley
  • a couple of pinches paprika


  • Preheat the oven to 170°C (340°F/Gas 4).
  • Melt half the butter in a frying pan and sauté the onions and mushrooms until soft.
  • Transfer to a bowl and mix in the breadcrumbs, prawns and two thirds of the cheese.
  • Divide the prawn filling between the sole fillets and roll up.
  • Place seam side down in a single layer in a buttered shallow baking dish.
  • Melt the rest of the butter, mix it with the lemon juice and drizzle over the fillets.
  • Season with salt and pepper. Bake for 20 minutes.
  • Remove from the oven and sprinkle with the remaining cheese, then the chopped parsley and the paprika.
  • Return the dish to the oven for about 10 minutes, when the cheese will have been melted.
  • Serve with plain vegetables and a salad.

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