Place the fillets onto a board,
skinned side up. Season. Sprinkle over half the dill. Reserve the remainder.
Lay the goat’s cheese over the
fish and top with the tomatoes. Roll up and place into a greased ovenproof
Add the lemon zest and juice
and remaining dill. Cook in the oven for 10-15 minutes.
Garnish with the dill and serve