Sole Rolled with Herbs and Olives

The sole rolled with herbs and olives is a delightful preparation that combines the delicate taste of fish with the aromatic flavor of herbs and the slightly bolder taste of olives. Here is the recipe for you:

Ingredients

• 4 sole fillets, skinless
• 100 g of pitted green olives
• 1 bunch of aromatic herbs (for example, parsley, thyme, basil)
• 2 cloves of garlic
• Juice of 1 lemon
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Some slices of raw ham, optional
• White wine, optional

Preparation

1. Take the sole fillets and lightly flatten them with the help of a meat pounder.
2. In a mixer, chop the olives with the chosen aromatic herbs, garlic, a pinch of salt and pepper, and mix until you obtain a homogeneous paste.
3. Spread a bit of the olive and herb mixture onto each sole fillet.
4. Gently roll up the fillets starting from the narrower end and secure the tip with a toothpick to maintain the shape.
5. In a pan, heat a drizzle of extra virgin olive oil and gently place the sole rolls.
6. Cook for about 2-3 minutes per side, then if you like, deglaze with a bit of white wine, letting it evaporate on high heat.
7. Squeeze the lemon juice over the rolls, cook for another minute and adjust salt if necessary.
8. Serve immediately.

If you want to add an extra touch, before rolling the sole, you can wrap each fillet with a slice of raw ham for an even more interesting contrast of flavors.

Curiosities

Sole is a fish highly appreciated for its white and delicate flesh, as well as for its versatility in the kitchen. The method of rolling it allows for different aromas or seasonings to be added inside, enhancing the flavor without covering it. This technique is frequently used in Italian cuisine to present elegant and tasty fish dishes.