ROLLED FILLETS OF SOLE

ROLLED FILLETS OF SOLE image

Yield serves 4

Number Of Ingredients 7

2 oranges
Four 6-ounce fillets of sole, skin removed
1 bunch arugula (about 6 ounces), stems trimmed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano

Steps:

Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice. Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.