What I love about this recipe is that it is a make-ahead kind of recipe! You can prepare the dish the day you buy the fish and then put it in the oven the next day. In fact, it will taste a lot less “fishy” if you allow it to marinate that way overnight.
I wasn’t sure if you could freeze sole after cooking, but one day after I had guests, I ended up with so many leftovers that I couldn’t bear looking at the food and just put them in the freezer anyways. A few weeks later, I took the sole fillets out and they still tasted great. I used them in fish tacos and got another meal out of it!
Fish fillets vary greatly in size. I always ask for them to be approximately equal in size so that the cooking time would be the same – or else you will end up with some overcooked. On some days, they seem to be bigger than on others, though. I prefer smaller fillets for rolling.
serves 4 people
about 600g of sole
about 1/2 bunch of parsley (around 1 cup chopped)
2 slices whole wheat toast, toasted
2 tbsp dry white wine
juice of 1 lemon
2 tbsp fresh cream cheese
salt and pepper, to taste
1 clove of garlic
In a food processor, combine parsley, bread, wine, 2 tbsp lemon juice, cream cheese, garlic, salt, and pepper and process until smooth and well combined.
Depending on the size of your fillets, spread about 1 tbsp of the filling on each fillet, roll it up and secure with a toothpick.
Any leftover filling just spread on top of the fillets. Drizzle with the remaining lemon juice, cover well and refrigerate for a few hours or overnight.
Bake in a preheated oven at 350 for 10-15 minutes. Don’t leave them in too long, or the fish will become dry. Remove the toothpicks and serve with more lemon juice.