Petrale Sole Roll Ups

by Linda Capeloto Sendowski on September 13, 2012

Steak Lolis and Pluot Crunch 020-3

Try a different fish this year for Rosh Hashanah if you are adventurous.  I made this the other night and it was all consumed, usually a good sign that it tastes great.  Serve it cold or room temperature; you can add a tartar sauce or red pepper sauce.  In my home we are eating less sauce as a means of consuming fewer calories.

Serves 8 (appetizer size)

2 tablespoons safflower oil

1 cup red bell pepper finely diced

2 celery ribs finely diced

1 medium onion finely diced

2/ 3 cup fennel finely diced

1/ 2 cup parsley finely chopped



1 tablespoon lemon zest

2/ 3 cup panko

2 tablespoons safflower oil

1 pound Petrale sole filets or other thin white fish filet about 2 inches wide by 6 inches long

Additional Safflower oil for frying

Heat a 12 inch sauté pan on medium-high heat.  Add oil and then, add vegetables.  Sauté vegetables until onions are translucent but vegetables are still a little crisp.  Add parsley, stir, season with salt and pepper.  Lastly add lemon zest and panko crumbs.  Stir and set aside to cool.

Place a couple tablespoons of cooled filling at the bottom of fish filet half and roll up.  Secure with a couple of tooth picks.  Repeat for all fish pieces.

Heat a 12 inch non stick sauté pan over medium-high heat.  Add oil and add fish roll-ups.  Sauté until golden on all sides using a tong to gently turn fish roll ups as they become golden.  Remove roll-up from pan to a plate.  Set aside to serve when ready.

This is Petrale sole for another recipe but you can see the long filets and where to cut them in half.








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