Serves 6
Notes
This is one of those recipes that you can prepare in advance and keep in the refrigerator, ready to go into a hot oven when your guests arrive. Fillet of sole is ideal for this preparation, but if sole is not in season, a fillet of another white fish like fluke, halibut, or flounder could be substituted, just as long as it is not too flaky. If you have day-or two-day-old bread, pulse it in the food processor or grate it on the coarse holes of a box grater and use that instead of the bread crumbs. Just make sure the crumbs are adequately moistened with olive oil for the filling.
Active Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 1 1/2 cups fine dry bread crumbs
- 6 tablespoons extra-virgin olive oil
- 3 scallions, green parts included, chopped
- 1 lemon, zested, then halved and thinly sliced
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt
- 2 tablespoons unsalted butter, cut into pieces
- 3 garlic cloves, thinly sliced
- 1 cup dry white wine
- Peperoncino flakes
- 6 sole fillets (about 6 to 7 ounces each)
- 1 pint halved cherry or grape tomatoes
Directions
Preheat the oven to 400 degrees. Combine the bread crumbs, 3 tablespoons of the olive oil, the scallions, grated lemon zest, 2 tablespoons of the parsley, and the thyme in a medium bowl. Season with 1/2 teaspoon salt, and toss to combine.
In a large baking dish (10-by-15-inch or similar), combine 2 tablespoons of the olive oil, the butter, garlic, lemon slices, white wine, the remaining 2 tablespoons parsley, and a pinch of peperoncino. Season with salt.
Lay the sole fillets on your work surface, with the sides where the skin was facing up. Brush with the remaining tablespoon of olive oil, and season with salt. Fill each with 3 to 4 tablespoons of the bread-crumb filling. Roll up the fillets, and set them, seam side down, in the baking dish. Scatter the tomatoes in the spaces between the fillets. Sprinkle any leftover bread-crumb mixture over the top. Bake until the fish is cooked through, the bread crumbs are crisp, and the tomatoes have broken down into a chunky sauce, about 25 minutes, and serve.
