Sole Rollatini

4 filets of sole, no skin. In a small bowl, mix together 1/2 cup panko crumbs, zest of one lemon, 1/2 teaspoon each dried oregano, basil, ground black pepper, a handful of chopped parsley, 1/4 cup grated cheese of your choice. Press the mixture evenly into each filet top side up. Roll the filets around the bread crumb mixture as tightly as possible and fasten with a toothpick or two.

In a small glass baking dish, put 1/4 cup unsalted butter in pieces, slices of one lemon, and juice from the lemon. Place the filets in the dish and add 2 tablespoons drained tiny capers. Bake in a preheated 400 degree oven for 10-15 minutes until cooked just through.

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