Herb and Olive Rolled Sole Recipe
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Sole fillets | 700g |
| Taggiasca olives | 70g |
| White wine | 50g |
| Butter | 20g |
| Garlic | 1 clove |
| Water | 1 cup |
| All-purpose flour | As needed |
| Salt | To taste |
| Black pepper | To taste |
| Taggiasca olives (whole) | 20g |
| Chives | 6 sprigs |
| Parsley | 2 sprigs |
| Rosemary | 2 sprigs |
| Thyme | 2 sprigs |
| Sage | 8 leaves |
| Lemon zest | 1 lemon |
| Parsley (for garnish) | As needed |
| Chives (for garnish) | As needed |
Instructions
-
Prepare the Sole Fillets: Begin by filleting the two sole fish. If you’re not sure how to do this, refer to our step-by-step guide on filleting fish.
-
Prepare the Olive and Herb Mixture: Drain the taggiasca olives from their preserving oil, then finely chop them using a knife. Place them in a baking dish along with the freshly chopped chives, parsley, rosemary, thyme, and sage. Stir the herbs and olives together to create a flavorful mixture.
-
Assemble the Rolled Sole: Take the sole fillets and cut each one in half to create 8 pieces. Lay each piece flat, then spread the olive and herb mixture evenly across the fillet. Carefully roll each piece of fish into a tight roll and secure with a toothpick to keep it in place.
-
Cook the Rolled Sole: Heat a non-stick pan over medium heat and melt the butter. Once the butter is melted, add the whole, pitted taggiasca olives and let them cook for a couple of minutes to release their flavor. Next, lightly coat the rolled sole fillets in flour, and carefully add them to the pan. Let them cook for 2-3 minutes on each side, until golden and crispy.
-
Deglaze the Pan: Once the fillets are browned, add the white wine to the pan to deglaze, scraping up any browned bits stuck to the bottom. Season with salt and pepper to taste. Let the fish simmer in the wine for another 3-4 minutes over low heat, allowing the sauce to reduce and thicken slightly.
-
Finish the Dish: When the sole is fully cooked, remove the garlic clove from the pan using tongs. Allow the sauce to simmer a little longer to thicken. Once the sauce has reached the desired consistency, pour it over the rolled sole fillets. Garnish with freshly grated lemon zest, a sprinkle of parsley, and chives.
-
Serve and Enjoy: Plate the rolled sole fillets, spoon the rich sauce over them, and enjoy this delicious, aromatic dish!
This Herb and Olive Rolled Sole is a delightful combination of fresh herbs, tangy olives, and delicate fish, creating a flavorful main course that pairs beautifully with light side dishes like roasted vegetables or a crisp salad. Perfect for an elegant dinner or special occasion!
