Best Baked Rolled Sole Recipes

BAKED ROLLATINI OF SOLE

Baked Rollatini of Sole image

The Sicilians have a tradition of using bread crumbs in many of their recipes, like involtini di pesce spada, or swordfish rollatini, which are dressed with dried-oregano-seasoned bread crumbs and olive oil. It makes sense that the large Sicilian immigrant population in the States would keep up the tradition here using fillet of sole, an easier, more economical catch than swordfish, especially for the early immigrants.

Yield serves 6

Number Of Ingredients 10

Ingredients

1/2 cup dry bread crumbs
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/4 cup chopped fresh Italian parsley
1 large lemon, grated, then half of the lemon juiced, the other half thinly sliced
2 teaspoons dried oregano
6 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, softened
1 cup dry white wine
6 skinless fillets of sole (about 1 1/2 pounds)
2 tablespoons drained tiny capers in brine

Steps:

Preheat oven to 350 degrees F.
Toss together the bread crumbs, grated cheese, parsley, lemon zest, and oregano in a bowl. Drizzle with 4 tablespoons of the olive oil, and toss until the crumbs are evenly coated with the oil.
Coat the bottom of a 9-by-13-inch Pyrex baking dish with the softened butter. Arrange the lemon slices in one layer on the bottom of the baking dish. Pour in the lemon juice and white wine.
Lay the fish on your work surface, and press the crumbs into the top of the fish. Starting with the short side, roll each fillet up with crumbs on the inside, and secure closed with toothpicks. Arrange the fish in the baking dish, and scatter capers in the open spaces. Sprinkle any leftover crumbs over the fish, and drizzle with the remaining 2 tablespoons olive oil.
Place the baking dish on the bottom rack of the oven, and bake until the fish is just cooked through, about 20 minutes. Remove the toothpicks and serve.

STUFFED SOLE

Stuffed Sole image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

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