This recipe uses sole fillet as its base. Sole is a fish that is very delicate and rarely sold whole. It is usually found in fillet form both fresh and frozen. I used fresh fillets in this recipe. The advantage of sole is that it cooks in minutes.
This recipe presents sole as if it were a roll that contains delicious vegetables. It’s a light meal that can quickly provide a dinner for guests. This preparation is unusual and a good way to present and guarantee a delicious dish.
SOLE FILLETS WITH ZUCCHINI
Preparation: 20 minutes | Cooking time: 30 minutes
8 fillets of sole
4 slices of pancetta or bacon
4 sage leaves
2 tablespoons of butter
½ tablespoon of cognac
salt and pepper
- Preheat oven to 400°F.
- In a pot, bring about a quart of water to a boil with a little salt. Wash and dry the sole fillets then cut the zucchini into sticks, about 8 cm in length. When the water boils, add the zucchini sticks and cook for 3 minutes, then drain the sticks and place them on a plate dividing them into 8 portions.
- Butter an ovenproof dish and place a bit of zucchini in the center of each fillet. Bend the ends of the sole so that it forms a roll. Place the rolls in a baking dish. Arrange the rolls so that the edges of the fish overlap one another.
- When you have finished preparing the rolls, add salt and pepper then sprinkle them with bit of brandy. Place the sage leaves over each fillet and put a half a slice of pancetta and the remaining butter that has been shaved into flakes. Bake for 30 minutes.
Serve two rolls per serving. They pair very well with baked potatoes and a salad.