Sole Normande - Fish

12 sole fillets, skinned
freshly ground black pepper
2 tablespoons chopped fresh parsley

Sauce: grated rind of 1 lemon
1 clove garlic, finely chopped
50 g button mushrooms, sliced
25 g butter
50 g peeled prawns
50 g mussels, cooked
2 teaspoons brandy
lemon slices, to garnish

Season the skinned side of the fillets with salt, pepper and parsley.
Roll up with the skinned side inwards and secure with wooden cocktail sticks.
Place the fish rolls in a shallow dish, cover and cook on Full for 6 minutes.
Set aside, covered.
Place the lemon rind, garlic, button mushrooms and butter in a medium bowl.
Cover and cook for 2 minutes.
Stir prawns and the mussels, then cover and cook for another 2 minutes in microwave.
Stir in the brandy and season to taste with salt and pepper.
Arrange the sole on a warm serving dish, remove cocktail sticks and spoon over the sauce.
Garnish with slices of lemon and serve with creamed potatoes and a green vegetable.