Makes 2 servings
2 (6 ounces each) Dover sole fillets, fresh or defrosted, skinned
salt and black pepper
2 tablespoons fresh chopped dill
2 tablespoons medium fat goat cheese or soft cream cheese
4 cherry tomatoes, thinly sliced
zest and juice of half a lemon
Preheat the oven to 400 degrees F.
Place the fillets onto a board, skinned-side up. Season. Sprinkle over half the dill. Reserve the remainder.
Lay the goat cheese over the fish and top with the tomatoes. Roll up and place into a greased ovenproof dish. Add the lemon zest and juice and remaining dill. Cook in the oven for 10 to 15 minutes.
Garnish with the dill and serve with asparagus.