Witch Sole Filo Parcel

Seafood Scotland

Seafood Scotland

Premium Supplier 6th November 2017
Seafood Scotland

Seafood Scotland

Premium Supplier

Witch Sole Filo Parcel

Witch Sole Filo Parcel with Olives, Sun Blushed Tomatoes, Pesto and Salad. Recipe by John Watret


  • 8 small witch sole fillets
  • 16 sun blushed tomatoes
  • 24 black olives, pitted
  • 4 dessert spoons of pesto
  • 4 sheets of filo pastry
  • 50g butter, melted
  • 1 bag of green leaves (watercress and rocket)
  • 10 cherry tomatoes, halved
  • 125g mozzarella ball, torn
  • balsamic syrup
  • salt and pepper to season
  • Serves 4


Carefully open out the filo pastry sheets. Brush one half with melted butter and fold over.
Place one of the witch sole fillets on a board and add 4 sun blushed tomatoes and 6 olives on top of the fillet. Spread 1 dessert spoon of pesto over the second fillet then sandwich the fillets together.
Place the witch sole sandwich in the middle of the filo pastry and fold the edges over to form a parcel. Place the parcel, folded side down, onto a baking tray and brush the top of the parcel with melted butter. Repeat for all 4 parcels.
Season the parcels with salt and pepper and place into a pre-heated oven at 200​°C for 8 minutes, or until the pastry is golden.
Assemble the salad with the green leaves, the cherry tomatoes and the mozzarella. Drizzle the balsamic syrup over the salad to dress.
Serve the wich sole parcels with the salad.

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