Lidia’s Baked Rollatini of Sole

Made this for dinner last night and it was a big hit; moist and delicious.  Served with a White Burgundy, some sauteed greens and followed by Belgium chocolates a friend brought back from her trip.  A perfect weekday night!

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 cup grated Grana Padano
• 1/4 cup chopped fresh Italian parsley
• 1 large lemon, grated, then half of the lemon juiced, the other half thinly sliced
• 2 teaspoons dried Oregano
• 6 Tbs. extra-virgin olive oil
• 2 TBS. unsalted butter, softened
• 1 cup dry white wine
• 6 skinless fillets of soleS
• 2 TBS. drained tiny capers in brine

Preheat oven to 350 degrees

Directions

• Toss bread crumbs, grated cheese, parsley, lemon zest, and oregano in bowl.  Drizzle 4 Tbs. olive oil, and toss till coated.
• Coat the bottom of a 9×13 baking dish with softened butter
• Arrange lemon slices in one layer on the bottom of the pan
• Pour lemon juice and white wine in dish
• Lay fish on work surface, press the crumbs into the top of the fish
• Starting with the short side, roll each fillet up with the crumbs inside and secure with a toothpick
• Arrange fish in backing dish, scatter capers in the open spaces, and sprinkle any leftover crumbs over the fish.  Then drizzle with remaining 2 Tbs. olive oil
• Bake for about 20 minutes, remove toothpicks and serve