Sole, Orange And Ham Roulades With Green Lentils

• 3 tbsp olive oil
• 2 None onions, peeled and finely diced
• 1 clove garlic, peeled and finely chopped
• 10.5 oz carrots, peeled and finely diced
• 8.75 oz Puy lentils (French green lentils)
• 2 cups vegetable stock
• 8 - 2.75 oz sole fillets
• 2 sprigs fresh sage, leaves removed
• 2 None oranges, peeled, pith and membranes between segments removed
• 4 slices Parma ham, halved lengthwise
• 6 tbsp balsamic vinegar

1. Heat 1 tbsp oil in a saucepan and saute onions, garlic and carrots for 3 mins. Add lentils and stock, bring to a boil and simmer for 15-20 mins, until lentils and carrots are tender.
2. Meanwhile, season sole and place 1-2 sage leaves and 2 orange segments on top of each fillet. Fold in half, wrap with a slice of Parma ham and secure with a toothpick. Heat 2 tbsp oil in a large non-stick frying pan, add sole parcels and sear over medium heat for 2 mins per side, until golden.
3. To finish, add vinegar to lentils and season. Transfer to a serving plate and top with sole parcels.

olive oil, onions, clove garlic, carrots, puy lentils, vegetable stock, fillets, sage, oranges, parma ham, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/18535 (may not work)