Are you looking for a tasty fish dish?

I discovered this memorable recipe some time ago and today I want to share with you!

It’s a very simple and creative dish that really adds a boost of taste to any white fish. I’ve used sole fillets, a fish easy to digest, low in fat, high in protein and rich in essential nutrients like selenium, vitamin D, phosphorus and vitamin B-12.

For this recipe, we’re going to stuffed tender sole fillets with a mixture of Pitted Black Olives in Brine and aromatic herbs. The perfect combinations to create a fresh new flavour that you’ll love!

Pitted Black Olives in Brine are an essential ingredient of the Mediterranean diet. They can enrich a variety of dishes but are also ideal for preparing aperitifs or served “as is” with cold dishes.

These stuffed sole fillets have just the right amount of flavour to make this recipe stand out from a common fish dish and it’s really simple to prepare. Just try my:

Sole Fillets Stuffed with Olives & Herbs

Ingredients:

• 2 Soles (700g)
• 1 Pack of Pitted Black Olives in Brine
• 50g White Wine
• 20g Butter
• 1 Garlic Clove
• Extra virgin Olive Oil Il Vero
• 1 Ladle of Hot Water of Stock
• Flour, as needed
• Salt and Pepper, as needed
• Lemon Zest
• 2 Sprigs of Parsley
• 6 Strings of Chives
• 8 Leaves of Sage
• 2 Sprigs of Rosemary
• 2 Sprigs of Thyme

• Let’s begin!

First of all, clean and fillet the fish. Use a long sweeping action to then stroke the fillet away from the bone and pull the fillet away. Repeat on the other side and then turn the fish over and repeat until you have 4 fillets. Use 2 soles to obtain 8 pieces.

Mince 70g of Pitted Black Olives in Brine and the herbs.

In a bowl, mix the minced herbs and olives together. Add a few drops of Extra virgin Olive Oil Il Vero.

Spread a tbsp of the herbs and olives mixture on the fillets.

Roll up the fillets and secure each of them with a wooden stick.

Put the butter in a pan and let it melt on a low heat. Add 20g of Pitted Black Olives in Brine and the garlic clove and fry them for a couple of minutes.

In the meanwhile powder the fish rolls with the flour.

Then place them in the pan, turn to a high heat.

Add a pinch of salt and cook each side for a couple of minutes or until brown. Then, blend with the white wine and add the pepper. Finish cooking on a low heat for further 4-5 minutes.

Remove the garlic clove and place the sole rolls on a plate. Add a ladle of hot water or stock in the pan, to dilute the cooking juices and create a sauce.

Serve the rolls with the sauce, minced parsley and chives and grate a bit of lemon zest on top.

All done! Serve warm, enjoy and… Buon Appetito!