Italian Fish Recipes - Sole Fillets in Lime Sauce (Filetti di Sogliola in Salsa di Linetta) Recipe

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 2 celery sticks, finely chopped

• 50 g/2 oz/1 cup breadcrumbs

• 2.5 ml/1/2 tsp chopped fresh oregano

• Finely grated rind and juice of 1 lime

• 6 sole fillets

• 15 ml/1 tbsp olive oil

• Salt and freshly ground black pepper

• 250 ml/8 fl oz/1 cup fish stock

• 15 ml/1 tbsp corn flour (cornstarch)

• 100 g/4 oz white grapes, halved and seeded

Method:

1. Heat 15 ml/1 tbsp butter and add the celery and cook, stirring, for 5 minutes.

2. Place the breadcrumbs into a mixing bowl and add the celery, oregano and lime rind. Blend well.

3. Spoon equal amounts on to one side of each of the sole fillets, pressing it down with your fingers to help it adhere.

4. Roll up the fish, beginning with the narrow end, and skewer each roll with a cocktail stick (toothpick).

5. Heat the remaining butter with the olive oil in a frying pan (skillet) and cook the sole rolls for 6-8 minutes.

6. Place the fish in a casserole dish (Dutch oven) and season with salt and pepper. Blend a little of the stock with the corn flour and pour into the frying pan.

7. Add the remaining stock and the lime juice and bring to the boil, stirring, until thickened. Pour over the fish.

8. Add the halved grapes and bake in a preheated oven at 180°C/350°F/gas mark 4 for 12 minutes.