Baby Lady & I don’t eat a lot of red meat, primarily for diet and health reasons. Generally, we eat veggies, seafood and some chicken. When the children come home or when we entertain friends we will prepare beef, pork, lamb, etc. Because we restrict our diet and hate to eat the same thing frequently we are always looking for and trying different meals. The other day when shopping at the market we found some beautiful sole filets. We love the flakiness of sole and it’s mild flavor. Coupled with lemon and capers it is a wonderful entree. This is what we fixed. It’s a beautiful and delicate meal. The sole is flaky, moist and full of flavor. Try it.
- 6 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- 1 cup bread crumbs
- 3 Tbsp Italian parsley, chopped
- 1 Tbsp fresh thyme leaves
- 2 tsp Lemon zest, grated
- ½ tsp crushed red pepper, lightly chopped
- 12 skinless sole filets, 4 oz @
- 2 Tbsp unsalted butter in 12 pieces
- ½ cup dry white wine
- ½ cup water
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- 2 lemons sliced in 1/8 inch rounds
Crush the garlic and put them into a small bowl with the olive oil. Let them steep together at room temperature from 30 minutes to 2 hours.
Toss the breadcrumbs, 3 tablespoons of the parsley, the thyme, lemon zest and 1/4 teaspoon of the crushed red pepper together in a bowl. Spoon half the infused olive oil into the bowl and stir well to moisten the breadcrumbs evenly.
Preheat the oven to 475 degrees F. Spread the filets out on a work surface. Lightly season them with salt. Spread 1 tablespoon of the bread mixture over each fillets. Starting at the thickest end, roll the filet into a roll, securing each roll with a toothpick. Prepare the remaining filets in the same manner.
Brush a 13 x 9-inch or similarly sized baking pan lightly using some of the remaining infused oil. Place the lemon rounds on the bottom of the 13 X 9 pan. Arrange the rolls side-by-side and seam side down on top of the lemon rounds leaving some space between each. Drizzle about 2 tablespoons of the remaining infused oil over the filets and sprinkle the tops with the remaining seasoned breadcrumbs. Put the garlic cloves from the oil and the pieces of butter in between the rolls.
Pour the white wine, water, lemon juice and remaining infused oil into the pan. Crumble in the remaining crushed red pepper and add the salt to the baking dish. Bake until the breadcrumbs are golden brown, approximately 20 minutes.
Remove filets gently from the pan and keep warm. Pour the pan juices into a small saucepan and bring sauce to a boil. Add parsley and taste for seasoning. You should have approximately 2 tablespoons of sauce per serving. Spoon sauce on hot plate and set filet on top of sauce, 2 filets per plate
We served it with a simple angel hair pasta with basil pesto and some roasted, seasoned brussells sprout leaves with a little panko for some crunch. The flavors played off of each element wonderfully. The lemon went with both the pasta and the brussells sprouts. The pesto pasta mellowed the sauce and gave a creaminess to the meal while the brussels sprouts added an earthiness and a little spice. We would both eat this again.
As an alternative, get some multicolored bell peppers, red. yellow and orange, some blanched haricot vert, and one half of a small white onion. Julienne 1/4 of each bell pepper and the onion. Sweat the onions in 2 Tbsp butter for 2 minutes. Add the bell peppers and cook until tender. Add 1 Tbsp capers and the haricot vert. Cook until the haricot vert are heated. Place the onion, bell pepper, haricot vert, caper combination on a plate as a bed for the fish. Spoon the sauce on the veggie bed and place a roulade on top.