Sole Stuffed with Prawns and Garlic Butter

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This recipe would be perfect for a ‘slightly grand’ dinner party, and most of the preparation can be done in advance. It is delicious with plaice and lemon sole also.



  • sprigs of chervil or fennel


Preheat the oven to 180°C/350°F/Gas 4.

Put the fillets skin side uppermost on the work surface, season with salt and freshly ground pepper and spread 1 teaspoon of garlic butter over each fillet. Put 2 or 3 cooked prawns on the narrow end of each fillet and roll up towards the wide end.

Put the rolled fillets on to a large pyrex or ovenproof plate, add the fish stock, cover with tinfoil and tuck it in well underneath the plate. Bake in the preheated oven for 15–18 minutes, depending on the thickness of the fillets; the fish should be beautifully soft and moist.

Meanwhile, make a Hollandaise sauce. When the fish is cooked whisk in some or all of the cooking juices to make a light fluffy sauce. Pour a little sauce on to each individual hot plate. Place two fish rolls on top, garnish with sprigs of chervil or fennel and serve immediately.