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!



  • 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


  • 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


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