These involtini di sogliola are delicate rolls of tender sole wrapped around a fragrant filling of parsley, breadcrumbs, garlic, and lemon. Baked in a light lemon-butter wine sauce, they come out juicy, bright, and elegant enough for a quick dinner or a simple special occasion.

Sole Meunière is delicate, buttery, and bright, with tender fish under a whisper-thin golden crust. Nutty browned butter, fresh lemon, and parsley make a simple pan sauce that tastes elegant despite the dish's quick preparation.

Tender sole fillets are gently poached in a velvety cider-cream sauce enriched with sweet mussels, softened mushrooms, and shallots. The result is elegant and rich, yet still bright, with the fresh parsley and lemon lifting the deep, savory flavors.