Baked Rollatini of Fillet of Sole With Lemon and Breadcrumbs

by Hilary Gauntt on January 3, 2014

Lidia Bastianich  is a legendary culinary entrepreneur who has been a major force in nurturing the growing love affair Americans have with Italian food. She’s the author of 8 cookbooks, 5 public television series and owns numerous famous east coast restaurants.  Her food is authentic, fairly uncomplicated, and delicious.  This recipe called to me, as often the fillet of sole at the market is so reasonably priced and appears so fresh; but the only preparations I know all involve last minute standing over the stove. With this recipe you roll the fillets around some savory breadcrumbs, place them in a baking dish with butter, lemon, capers and wine and bake it when you are ready! It comes together quickly and is a truly no-stress fish dish that melts in your mouth.

Lidia says this is a Sicilian preparation that would traditionally use swordfish.  The large Sicilian immigrant population in this country has adapted it using the more economical fillet of sole.

1/2 cup dry breadcrumbs

1/2 cup grated Grana Padano or Parmigiano-Reggiano cheese

1/4 cup chopped fresh Italian parsley

1 large lemon, grated, then half of the lemon juiced and the other half thinly sliced

2 tsp. dried oregano

6 Tbs. extra-virgin olive oil

2 Tbs. unsalted butter, softened

1 cup dry white wine

6 skinless fillets of sole (about 1 1/2 pounds)

2 Tbs. drained tiny capers in brine

Preheat oven to 350 degrees.  Toss together the bread crumbs, grated cheese, parsley, lemon zest, and oregano in a bowl.  Drizzle with 4 Tbs. 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 the 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 Tbs. 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.   Serves 6.

Note: The fillets I find are usually smaller than the 1/4 pound ones in the recipe.  I  just laid them on top of each other to make larger ones (you may need to check them earlier if they are smaller.) I used Panko crumbs (either plain or crispy) and loved the crunchiness.  Be sure to pour the wonderful pan sauce over the fish, and have rice or some crusty bread to soak it up.  I really think next time I make this I might try to sneak in a clove of garlic somewhere……

filet of sole



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