Baked Lemon Sole Grilled Halibut with Salt-and-Vinegar Potatoes
- 8 herring fillets
- 2 tbsp. Dijon mustard
- 8 thin slices pancetta
- 8 bay leaves
- 1 lemon, cut into 8 thin slices
- 1 tbsp olive oil
- Heat oven to 220 C. Lay the fillets, skin-side down, brush them with the mustard and lay a slice of pancetta on each. Starting from the tail end, roll the fillet up with the pancetta into a spiral, then secure with a toothpick, a bay leaf and a lemon slice. Sit the fillets in a baking tray or ceramic dish.
- Drizzle the fillets with olive oil, then roast for 15-20 mins until cooked through and starting to brown at the edges. Serve 2 fillets per person with new potatoes or a crunchy apple and onion salad.