Sole Wrapped in Prosciutto with Bay Leaf Sauce

Sole fillets wrapped in prosciutto, baked until tender, and served with a fragrant garlic and white wine bay leaf sauce.

Healthy Dinner Italian Fish Seafood Gluten Free

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

26.3g

per serving

105.2 g total

Fat

25.7g

per serving

102.8 g total

Protein

48.1g

per serving

192.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Cornflour

Liquids

200

White Wine

Meat

slice

Prosciutto

NutsSeeds

0.25

clove

Garlic

finely chopped

sprig

Parsley

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

stalk

Chive

piece

Bay Leaf

finely chopped

clove

Garlic

finely chopped

handful

Parsley

finely chopped

OilsFats

Extra Virgin Olive Oil

for the paste

Seafood

800

Lemon Sole

8 fillets weighing 100g each

Vegetables

Caper

drained

piece

Shallot

finely chopped

500

Baby Potatoes

boiled

Method

Preheat the oven to 200°C.

Grind capers, garlic, and olive oil in a mortar and pestle to create a paste.

Space the prosciutto slices evenly on a clean work surface.

Pour the sauce over the fish fillets and serve with boiled potatoes.

Place a fish fillet on each slice, brush with paste, add parsley, and season.

Roll the fillets in the prosciutto and secure with a chive.

Bake on a lined tray for 10-15 minutes until the fish is cooked.

Fry bay leaves, shallot, garlic, and parsley in olive oil for seven minutes.

Whisk wine with cornflour, add to the pan, and simmer until thickened.