Baked Rollatini of Sole
"The Sicilians have a tradition of using breadcrumbs in many of their recipes, like involtini di pesce spada, or swordfish rollatini, which are dressed with dried- oregano- seasoned breadcrumbs and olive oil. It makes sense that the large Sicilian immigrant population in the States would keep up the tradition here using fillet of sole, an easier, more economical catch than swordfish, especially for the early immigrants."
— Lidia Bastianich
- 1/2 Cup dry breadcrumbs
- 1/2 Cup grated Grana Padano or Parmigiano-Reggiano
- 1/4 Cup chopped fresh Italian parsley
- 1 large lemon, grated, then half of the lemon juiced, the other half thinly sliced
- 2 Teaspoons dried oregano
- 6 Tablespoons extra-virgin olive oil
- 2 Tablespoons unsalted butter, softened
- 1 Cup dry white wine
- 6 skinless fillets of sole, about 1 1/2 pounds
- 2 Tablespoons drained tiny capers in brine
Preheat the oven to 350 degrees.
Toss together the breadcrumbs, grated cheese, parsley, lemon zest, and oregano in a bowl. Drizzle with 4 tablespoons of the olive oil, and toss until the crumbs are evenly coated with the oil.
Coat the bottom of a 9-by-13- inch Pyrex baking dish with the softened butter. Arrange the lemon slices in 1 layer on the bottom of the baking dish. Pour in the lemon juice and white wine. Lay the fish on your work surface, and press the crumbs into the top of the fish. Starting with the short side, roll each fillet up with crumbs on the inside, and secure closed with toothpicks. Arrange the fish in the baking dish, and scatter capers in the open spaces. Sprinkle any leftover crumbs over the fish, and drizzle with the remaining 2 tablespoons olive oil. Place the baking dish on the bottom rack of the oven, and bake until the fish is just cooked through, about 20 minutes. Remove the toothpicks and serve.