Fried plaice with cabbage

Turn on the oven and bring it to 220°. Wash the capers, dried tomatoes, celery and Sage leaves, peeled garlic clove and chop along with pistachios.

Prepare the flat country: put the breadcrumbs in a bowl slightly moistened with 1 tablespoon of water, add 2 tablespoons oil, the chopped ingredients previously, the grated Parmesan, a pinch of salt and pepper. Mix well all ingredients and keep aside.

Wash the cabbage leaves, remove part of the texture more noticeable and boil them in lightly salted water for 2 or 3 minutes. Drain and leave to cool.

Expand each cabbage leaf on the table, spread a very light layer of flat country previously prepared, place the fillet of plaice, another light coat of flat country and wrap the leaf along with the filet of fish until obtaining a compact roll whose closure will end under the weight of the same. This will not have to resort to closing with the help of a stick.

Put in a baking dish or a roasting pan a sheet of parchment paper, place the rolls sprinkled lightly with the flat country, pass them in a hot oven (200° c) and cook for 15 minutes, roll them without about or until light golden brown.

Meanwhile prepare the mixer a parsley pesto with a few tablespoons of extra virgin olive oil, a pinch of salt and pepper and keep it aside. When cooked serving warm rolls garnish with a teaspoon of parsley pesto on each.