Capelonghe Veneziane

Ingredients

• 4 sole fillets (about 150g each) 4 sole fillets (about 150g each)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon zest 1 tablespoon fresh lemon zest
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the breadcrumbs, Parmesan cheese, parsley, lemon zest, garlic, olive oil, salt, and pepper.
3. 3.
   Lay the sole fillets flat on a clean surface and divide the breadcrumb mixture evenly among them.
4. 4.
   Roll up each fillet tightly and secure with toothpicks.
5. 5.
   Place the rolled fillets in a baking dish and drizzle with olive oil.
6. 6.
   Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden and crispy.
7. 7.
   Remove the toothpicks before serving.

Treat your ingredients with care...

• Sole fillets — Make sure to choose fresh and high-quality sole fillets for the best flavor and texture. If sole is not available, you can substitute it with other white fish fillets such as flounder or halibut.

Tips & Tricks

• To make the crust extra crispy, you can brush the rolled fillets with melted butter before baking.
• Serve the Capelonghe Veneziane with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If you prefer a more intense garlic flavor, you can add an extra clove of minced garlic to the breadcrumb mixture.
• Accompany the dish with a side of roasted vegetables or a fresh green salad to complete the meal.
• For a touch of elegance, garnish the plated dish with a sprig of fresh parsley.

Serving advice

Serve the Capelonghe Veneziane hot, straight from the oven. Remove the toothpicks before plating to ensure a safe and enjoyable dining experience.

Presentation advice

Arrange the rolled sole fillets on a serving platter, placing them seam-side down to showcase the golden crust. Drizzle a little olive oil over the top and garnish with fresh parsley for an attractive presentation.