Sole fillets with olives
Instructions
Cover the fillets of sole with a sheet of plastic wrap and beat them lightly with a meat tenderizer.
Separately, in a bowl, mix together the grated cheese with chopped parsley and 1 tablespoon of olive oil.
Sprinkle the fillets with this mixture on one side only (without the skin) and roll on themselves.
Have rolled fillets on a baking sheet greased with oil and wet with white wine.
Season with salt and add the chopped olives.
Bake in hot oven (180 degrees) for 3-6 minutes.
Wash the arugula leaves and dry them with the centrifuge.
Lay at the center of individual plates a few leaves of Arugula.
Churn rolled fillets and cut them into slices, arrange on the leaves of Arugula and season by sprinkling them with the cooking.
Serve immediately.
Ingredients and dosing for 4 persons
- 12 streaks of sole (or 3 whole from sole fillet)
- 150 g of pitted black olives
- 2 tablespoons of olive oil extra virgin
- 1 tablespoon of chopped parsley
- 1/2 cup of white wine
- 50 g of grated cheese
- Salt
- To serve:
- 1 bunch of wild arugula salad