Saturday, July 14

Dishes of Fishes: Baked Rollatini of Sole

and
Pasta Salad with Grilled Vegetables and Artichoke Hearts

Mr.P and I have been married 25 years......I'm guessing I have been cooking this Baked Sole for at least 15 of those 25 years. It is possibly my husband's favorite meal. He and the kids LOVE fish...they love sushi and sashimi; however the cook, me, prefers her fish cooked. This is such a simple, straight-forward and quick fish  meal to prepare. Also if you have any of those grilled veggies still sitting in your fridge, this pasta salad is a good chance to finish them off. Add a wonderful crisp green salad and you've got yourself a wonderful quick weeknight meal.

Baked Rollatini of Sole is a Sicilian recipe, which I do not understand. All cultures eat fish, breadcrumbs and lemons. It must be the use of oregano and capers. The original recipe calls for a cup of white wine to be used, I prefer fish stock. That's just me, I do NOT like the taste of alcohol. Use what you like. Also, if you can't find capers at your market, DON'T make yourself crazy looking for them. It's great w/o them as well. That's one thing I love about cooking. Your recipe is a road map with an itinerary. You may know where you are headed and can see it on that map BUT I know from traveling, some of the best moments we have ever experienced is when we don't stick to the map or itinerary. Some of my favorite recipes have evolved over the years from adding what we like and leaving out what we don't. ----So make it your own and enjoy the fresh taste of the sea and the Italian countryside! CIAO!

Baked Rollatini of Sole


Ingredients

1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh Italian parsley
1 large lemon, zested, half of the lemon juiced,
the other half thinly sliced
2 teaspoons dry oregano
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, softened
1 cup dry white wine, I use a good fish stock
6 skinless fillets of sole, about 1 1/2 pounds
2 tablespoons tiny capers in brine, drained; optional


What To Do
Preheat oven to 350 degrees. In a bowl, toss together the breadcrumbs, grated cheese, parsley, lemon zest and dry oregano. Drizzle with the olive oil and toss until crumbs are evenly coated with the oil.

Coat the bottom of a 9- by 13-inch Pyrex or similar baking dish with the softened butter. Arrange the lemon slices in a layer on the bottom of the baking dish. Pour in the lemon juice and white wine.
Lay fish on your work surface and press the crumbs on top of the fish. Starting with the short side, roll each fillet and secure closed with toothpicks. Arrange fish in the baking dish and scatter capers in the spaces in the dish. Sprinkle any leftover crumbs over the fish.
Place baking dish on the bottom of the oven and bake until fish is just cooked through, about 15-20 minutes.



Here's your chance to use up the last of your grilled veggies and add plenty of zing to this simple pasta salad. It pairs well with any meal. It's fantastic with this very light Sole entree...enjoy. 


Pasta Salad with Grilled Vegetables and Artichoke Hearts


Ingredients

*Assorted Grilled Vegetables, left-overs; link to recipe
I like left over grilled yellow squash, zucchini and red peppers
----use whatever you have
1 small jar Artichoke Hearts, quartered
2 cloves garlic, minced
Fresh ground pepper and Kosher Salt, to taste
1 tablespoons balsamic vinegar
2 tablespoons olive oil
Pasta, any kind; I like Orecchiette


What To Do

This is one of those dishes that you REALLY don't need a recipe. Depending on how many people you are feeding will be your guide as to how much pasta you cook. Roughly, 1 pound of pasta will feed 6 people. I usually cook 1/2 pound for 4, you will be adding left-over grilled veggies and artichokes to the pasta.

Bring a good size pot of salted water to boil and add pasta, cook until al dente. How do you know when it's cooked? Take a couple of pieces out and bite it. Drain, but DO NOT rinse. FYI: You should never rinse pasta. Throw everything into a bowl and serve warm with grated Parmesan cheese on top.

USE UP THE LAST OF YOUR GRILLED VEGGIES IN THIS GREAT PASTA SALAD.......
You'll be glad you did!

ENJOY!

Have a wonderful weekend! Get out and enjoy the sunshine.
Thanks for stopping by!
the domestic curator ~ ronda

2 comments:

  1. That filet of sole recipe is almost exactly word for word taken from Lidias Italy recipe, minus making the capers optional and the optionsl fish stock substitution.

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    Replies
    1. I do believe that's where I came across this gem. It's really good, but I'm not a fan of capers.

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