Baked Sole Rolls

Name: Baked Sole Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Sole (in fillets) 1.8 lbs; Marjoram to taste; Breadcrumbs 1 cup; Sun-dried tomatoes in oil 0.7 oz; Anchovies in oil 0.5 oz; Salted capers to be desalted 1 ½ tsp; Garlic 1 clove; Lemon peel to taste; Fine salt 1 tsp; Black pepper to taste; New potatoes 1.1 lbs; Extra virgin olive oil 2 tsp; Fine salt to taste; Black pepper to taste; Parsley ¾ cup; Garlic ½ clove; Extra virgin olive oil 3.4 oz; Lemon juice 1.3 tbsp; Fine salt to taste; Black pepper to taste

it de es fr br

Lactose Free

Difficulty: Easy
Prep time: 25 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

So here's the thing, if you're on the hunt for a dish that really captures the essence of Italian coastal cuisine, baked sole involtini is it. Seriously good stuff. This recipe blends the light, tender texture of sole fillets with those bright Mediterranean flavors. Down along Italy’s central and southern shores, these baked fish roll-ups are pretty much a staple, especially when the whole family comes over or you're entertaining friends.

You know, the magic happens when you stuff the sole fillets with a mix of crispy breadcrumbs, sun-dried tomatoes, anchovies, capers and lemon zest. That combo? It gives each bite this burst of tangy and salty goodness. And the lemon zest? It keeps everything so so fresh. Once rolled up, these involtini bake to perfection, forming a golden crust that adds just the right crunch to balance the fish's softness. It is a classic example of Italian cooking—simple, yet incredibly satisfying—with flavors that seem to come straight from the sea.

In southern Italy, families often give this stuffed sole recipe their own spin, maybe throwing in some herbs or a splash of white wine for a little extra kick. This way of rolling and stuffing fish is really common in coastal homes, where the freshest catch is the real star of the show. These involtini are light, easy to make, and filling, especially when you pair them with roasted baby potatoes or a parsley salsa verde—both classic Italian sides. Everything stays moist and flavorful—making it perfect for a chill meal with loved ones.

Honestly, even if you’re miles from the Mediterranean, baking a pan of baked sole involtini can kinda transport you there. People love how these rolls manage to be both delicate and jam-packed with flavor, bringing that sunny, laid-back Italian vibe. For anyone into healthy baked fish or looking to try something new, this dish is a real winner. Whether you're hosting a dinner party or just want a taste of Italy at home, these involtini are sure to impress with their rich flavors and beautiful presentation. I mean, it's a fantastic way to enjoy seafood in a fresh, new way.

INGREDIENTS

for the sole: Sole 1.8 lbs (800 g) - (in fillets); Marjoram to taste

for the flavored breading: Breadcrumbs 1 cup (100 g); Sun-dried tomatoes in oil 0.7 oz (20 g); Anchovies in oil 0.5 oz (15 g); Salted capers 1 ½ tsp (8 g) - to be desalted; Garlic 1 clove; Lemon peel to taste; Fine salt 1 tsp (0.3 g); Black pepper to taste

for the new potatoes: New potatoes 1.1 lbs (500 g); Extra virgin olive oil 2 tsp (10 g); Fine salt to taste; Black pepper to taste

for the green sauce: Parsley ¾ cup (50 g); Garlic ½ clove; Extra virgin olive oil 3.4 oz (100 ml); Lemon juice 1.3 tbsp (20 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Baked Sole Rolls

To prepare the baked sole rolls, wash the new potatoes well and, if they are small, cut them in half 1; if they are slightly larger, divide them into four wedges 2. Transfer them onto a baking sheet lined with parchment paper 3.

Season them with extra virgin olive oil 4, salt, and pepper 5, and mix well 6. Then, bake in a preheated static oven at 392°F for about 20 minutes.

In the meantime, place the peeled garlic clove, sun-dried tomatoes 7, anchovy fillets 8, and desalted capers on a cutting board. Finely chop everything with a knife 9.

Transfer to a bowl and add the breadcrumbs 10. Also add the grated lemon zest 11, adjust the salt and pepper, then mix well until you obtain an aromatic and homogeneous mixture 12.

Lay out the sole fillets on a work surface and spread a bit of the breadcrumb mixture on each one 13. Add a drizzle of oil 14. Roll the fillets gently, one at a time 15, to form small rolls, trying to keep them compact.

After 20 minutes of cooking the potatoes, remove the baking sheet from the oven and place the sole rolls in it. Add a drizzle of oil and bake for another 10 minutes. Meanwhile, if you have leftover flavored breadcrumb mixture, toast it in a pan 17 over medium heat until it becomes crispy and golden 18: this will be an extra touch to add to the final dish.

Prepare the green sauce: place the parsley, garlic, extra virgin olive oil 19, juice of half a lemon 20, a pinch of salt 21, and a grind of pepper into a blender cup.

Blend until you obtain a smooth and fragrant sauce 22, adding a bit of water if necessary to adjust the consistency. Once the fish is ready, take it out 23 and cut the rolls in half 34.

Serve the sole rolls hot, accompanied by roasted new potatoes 25. Complete with a few spoons of green sauce 26, toasted bread for a crunchy note, and a few fresh marjoram leaves for garnish 27.

Storage

The sole rolls can be stored in the refrigerator for about 1 day, closed in an airtight container.

The green sauce can be stored separately in an airtight jar in the refrigerator and consumed within 3–4 days.

Advice

The fish is cooked when it flakes easily with a fork.

If desired, add a mix of fresh herbs (like thyme, marjoram, or chives) to the flavored bread, or a pinch of crushed red pepper for a more intense hint.

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