Baked Rollatini of Sole

Name: Baked Rollatini of Sole
Yield: serves 6
Ingredients: 1/2 cup dry bread crumbs; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 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 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter, softened; 1 cup dry white wine; 6 skinless fillets of sole (about 1 1/2 pounds); 2 tablespoons drained tiny capers in brine

December 14, 2011

The Sicilians have a tradition of using bread crumbs in many of their recipes, like involtini di pesce spada, or swordfish rollatini, which are dressed with dried-oregano-seasoned bread crumbs and olive oil. It makes sense that the large Sicilian immigrant population in the States would keep up the tradition here using fillet of sole, an easier, more economical catch than swordfish, especially for the early immigrants.

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