italianpescatariansolebakedseafoodlemonintermediate

Involtini di Sogliola

Name: Involtini di Sogliola
Prep time: 18 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 4 fillets, about 320 g total sole fillets; 4 g fine sea salt; 1 g black pepper; 60 g fresh breadcrumbs; 15 g flat-leaf parsley, finely chopped; 1 clove garlic, finely grated; 1 tsp lemon zest; 15 g Parmigiano Reggiano, finely grated; 10 ml extra-virgin olive oil; 80 ml dry white wine; 35 g unsalted butter; 15 ml lemon juice; 5 ml extra-virgin olive oil; 2 wedges lemon wedges; 1 tsp flat-leaf parsley, chopped

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.

30 min

2 servings

378 kcal

Italian

Ingredients

Fish and seasoning

4 fillets, about 320 g totalsole fillets
4 gfine sea salt
1 gblack pepper

Herb breadcrumb filling

60 gfresh breadcrumbs
15 gflat-leaf parsley, finely chopped
1 clovegarlic, finely grated
1 tsplemon zest
15 gParmigiano Reggiano, finely grated
10 mlextra-virgin olive oil

Lemon butter wine sauce

80 mldry white wine
35 gunsalted butter
15 mllemon juice

To finish

5 mlextra-virgin olive oil
2 wedgeslemon wedges
1 tspflat-leaf parsley, chopped

Instructions

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.
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.
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.
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.
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.
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.
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.

Nutrition per serving

378 kcal

Calories

33g

Protein

15g

Carbs

18g

Fat

Fiber

Notes

•Ask your fishmonger for skinless sole fillets of even size; lemon sole or Dover sole both work well.
•Fresh breadcrumbs give a softer, more delicate filling than dried breadcrumbs, which can turn too firm in such a quick-cooking dish.
•Serve with sautéed spinach, buttered new potatoes, or a simple green salad to keep the meal within the 30-minute window.
•If using very thin fillets, reduce baking time to 8 to 9 minutes.

Background

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.

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