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Paupiettes of Lemon Sole With Spicy Salsa Stuffing

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This is served with a mixed leaf salad and is wonderful for lunch or as a starter. The amounts given are enough for 2 people.


Serves: 2

For the Fish

  • lemon sole fillets (no skin, allow 2 per person)

For the Salsa

  • 6 baby plum tomatoes (any kind will do)
  • 1 squeeze lemon juice
  • 1 squeeze lime juice
  • 1 bird's eye chilli (remove most seeds but not all)
  • fresh basil (chopped - optional)

For the Salad

  • mixed salad leaves
  • pinenuts (toasted)
  • baby plum tomatoes
  • cucumber
  • red peppers
  • avocados (optional)

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon walnut oil
  • 1 squeeze lemon juice
  • ½ teaspoon clear honey
  • 1 teaspoon balsamic vinegar
  • salt (to taste)
  • pepper (to taste)


Paupiettes of Lemon Sole With Spicy Salsa Stuffing is a community recipe submitted by helenmcg and has not been tested by so we are not able to answer questions regarding this recipe.

  • Put the oven on to gas mark 7/220.
  • Chop tomatoes for salsa really small, crumble birds eye chilli, combine both with rest of salsa ingredients.
  • Place the fillet in a baking dish, flesh side down so that the 'skin' side is facing up at you. Put a teaspoon of salsa on each fillet, in the middle and roll into a parcel (or paupiette or roll mop!).
  • With the remaining salsa, if any or with the liquid that is left, drizzle over the top of each paupiette. Place in the oven for no more than 8 minutes, although I prefer them to cook for 6 minutes.
  • Add all dressing ingredients together in a jar and shake, and drizzle over salad of mixed leaves, tomatoes cut in half and chopped cucumber/peppers/avocado.
  • Toast pine nuts by putting any pan, preferably frying pan on high heat, throw in a handful and shake pan about until pine nuts smell lovely and start to brown; I like them a little burnt! Add to salad. Enjoy!
  • Tell us what you think