Wednesday, March 26, 2014

Rolled Sole Fillets with Prosciutto and Olives

At the market this morning I bought some delicious dover sole fillets.
I love this fish because of its versatility and delicate flavor. You can combine it with a large variety of other ingredients to make tasty dinners. And, even better, these thin fillets cook really quickly!
Tonight I prepared (in no more than 30 minutes) my sole rolled up with some prosciutto and olives. I used Kalamata olives, which I love for their strong flavor. If you prefer something milder to match the sweet taste of the fish, you can use green olives.
This recipe is perfect for a family meal, and your children will love the fun shape of the rolls, or for a fancier dinner, and your guests will be impressed by the look, taste and aroma of these stuffed rolls.

Serving about 4 people. If the fillets are small, you will need to increase the number of fillets per person.

  • 8 dover sole fillets
  • 8 slices of prosciutto (I like the San Daniele)
  • 3 tablespoon of chopped olives (Kalamata or green)
  • 3 tablespoon of fresh Italian parsley, minced
  • 3 tablespoon of bread crumbs, plain
  • 1/2 cup of white wine
  • extra virgin olive oil
  • salt

Step 1
Step 1: In a bowl mix the olives, 2 tablespoons of parsley, bread crumbs and a couple of tablespoon of olive oil.
Step 2

Step 2: Over each sole fillet spread a slice of prosciutto and some of the olive mix. Gently roll up the fillet and secure with a toothpick, as shown in my picture.
Step 3

Step 3: In large skillet, heat a few tablespoon of olive oil and add the fillets. Cook over medium heat, turning the rolls on every side. Be careful not to break them when turning.
After about 5 minutes, sprinkle the rolls with parsley and add the wine. Cook over medium-low heat for another 5 minutes or so, turning the rolls over once more.

Look absolutely delicious, right? ... it tastes amazing too!

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