Involtini di Sogliola

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Lightly oil a small baking dish large enough to hold the rolls snugly; a tight fit helps them keep their shape and stay moist.

   5 ml extra-virgin olive oil
2. 2

   Pat the sole fillets dry. If any fillet is noticeably thicker at one end, gently flatten it between sheets of baking paper with the flat side of a knife or a meat mallet so the rolls cook evenly. Season both sides with the salt and pepper.

   4 fillets, about 320 g total sole fillets4 g fine sea salt1 g black pepper
3. 3

   In a bowl, mix the breadcrumbs, parsley, grated garlic, lemon zest, Parmigiano Reggiano, and olive oil until the mixture resembles damp sand. It should hold together lightly when pressed; if it seems dry, press it with the spoon rather than adding more oil.

   60 g fresh breadcrumbs15 g flat-leaf parsley, finely chopped1 clove garlic, finely grated1 tsp lemon zest15 g Parmigiano Reggiano, finely grated10 ml extra-virgin olive oil
4. 4

   Lay the fillets smoother-side down. Divide the breadcrumb mixture evenly among them, pressing it into a thin layer over each fillet and leaving a small border at the edges. Roll each fillet up from the narrower end to make neat involtini, then place them seam-side down in the baking dish.

   4 fillets, about 320 g total sole fillets60 g fresh breadcrumbs15 g flat-leaf parsley, finely chopped1 clove garlic, finely grated1 tsp lemon zest15 g Parmigiano Reggiano, finely grated10 ml extra-virgin olive oil
5. 5

   Pour the white wine and lemon juice around the fish, then dot the butter around and over the rolls. Keeping most of the liquid around rather than on top helps the tops brown while the fish steams gently underneath.

   80 ml dry white wine35 g unsalted butter15 ml lemon juice
6. 6

   Bake for 10 to 12 minutes, until the fish is just opaque and flakes easily when nudged with a fork, and the breadcrumb filling is lightly golden. Sole cooks quickly, so check at 10 minutes to avoid drying it out.

   4 fillets, about 320 g total sole fillets80 ml dry white wine35 g unsalted butter15 ml lemon juice
7. 7

   Rest for 2 minutes in the dish so the juices settle and the sauce emulsifies slightly with the butter. Spoon the lemon butter wine sauce over the involtini, finish with chopped parsley, and serve immediately with lemon wedges.

   1 tsp flat-leaf parsley, chopped2 wedges lemon wedges

Origin & History

Involtini are a classic Italian way of preparing thin slices of meat or fish by rolling them around a flavorful filling. Fish versions are especially common in southern coastal cooking, including Sicily and Campania, where breadcrumbs, lemon, herbs, and wine are frequent partners for delicate white fish.