Sogiole A Cibreo
A friend of mine had a daughter who spent a year in Tuscany working in country restaurants. When she returned to Austin, she gave a few of us a cooking lesson. This recipe is one she learned in Italy. It is a wonderfully light but flavorful fish dish. Use the freshest fish possible for the best results.
|12 fillets of sole||5 tsp. Salt|
|5 tsp. Pepper||1/2 cup Italian Parsley|
|2 cloves garlic, mashed||1/3 cup olive oil|
|1/3 cup white wine||1/4 cup unsalted butter|
|1/8 tsp. Chili Pepper||juice of 1/2 lemon|
|1/4 cup green onion,
green part only, chopped
|1 Tbsp. lemon zest|
Finely chop the parsley. Dry the parsley flakes by wrapping them in a cloth towel to eliminate the chlorophyll juice. Refrigerate.
On a work surface, lay out the fillets with the white flesh side down. Place the fillets with large end at top, like an inverted triangle tapering at the bottom. Shower each fillet with salt. Horizontally sprinkle pepper one inch from the top of the fillets. Repeat this process with the parsley and the garlic.
Roll each fillet tightly, starting with the large end. In a glass pyrex dish or aluminum pan, place each fillet with the tapered tip tucked in at the bottom. As the fish cooks, the connective tissues on the skin will shrink and seal the roll.
Pour the olive oil and white wine over the fish to form a bath. Seal the pan tightly with foil.
Bake in a preheated 350 degree oven for 17-20 minutes.
While the fish is cooking, melt 1/4 cup of butter in a small sauce pan. Add the green onions, lemon zest, and red chile pepper. Add about 1/2 of the baked fish juices to the butter sauce.
Arrange the fillets on heated plates in the shape of pinwheels. Squeeze the juice from 1/2 lemon over the fish and drizzle each serving with the butter sauce and plenty of the green onions.