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Stuffed Sole |
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Serves: 4
Print this Recipe
(Sogliole Ripiene)
Category: Fillets and Steaks
The presence of raisins, pine nuts, and capers in this tasty stuffing is normally a sign of a Sicilian dish, though this recipe comes from Liguria. Whatever its origins, the stuffing enhances plain white fish fillets. Choose large, thin fillets such as sole or flounder.
1/2 cup plain bread crumbs
2 tablespoons pine nuts
2 tablespoons raisins
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh flat-leaf parsley
1 clove garlic (small), finely chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
4 large sole filets, flounder or other thin fillets (about 1 1/2 pounds)
1 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a large baking pan.
2 Mix together the bread crumbs, pine nuts, raisins, capers, parsley, and garlic. Add 2 tablespoons of the oil, the lemon juice, and salt and pepper to taste.
3 Set aside 2 tablespoons of the crumb mixture. Divide the remainder over half of each fillet. Fold the fillets over to enclose the filling. Arrange the fillets in the baking pan. Sprinkle with the reserved crumb mixture. Drizzle with the remaining 1 tablespoon of the oil.
4 Bake 6 to 8 minutes, or until just barely opaque when cut in the thickest part. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Stuffed Sole comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
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