Italian cuisine · Fish & Seafood

Sogliola alla Parmigiana

Sole fillets gratinated golden brown in the oven under a topping of butter, Parmesan and breadcrumbs.

Ingredients · for 4 servings

• 800 g sole fillets
• 100 g Parmesan
• 100 g breadcrumbs
• 80 g butter
• 2 lemons
• 1/2 bunch flat-leaf parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the sole fillets under cold water, pat dry, drizzle with the juice of half a lemon and season both sides with salt and pepper; preheat the oven to 220°C.
2. Finely grate the Parmesan and mix with the breadcrumbs and chopped parsley.
3. Melt 60 g butter and stir half of it into the breadcrumb mixture until moist and crumbly.
4. Grease a baking dish with the olive oil, arrange the fillets slightly overlapping and brush with the remaining melted butter.
5. Sprinkle the breadcrumb mixture evenly on top, dot with the remaining cold butter and bake in the hot oven for 12–14 min, until the crust is golden brown and the fish has just set.
6. Let the dish rest for 3 min, garnish with wedges of the second lemon and serve straight from the dish.