Baked Rolled Sole

This is from my Eat Well Stay Well cookbook. This takes no time to put together and makes a nice presentation. I serve this with sautéed asparagus or green beans and a salad. Eat it the same night you make it as it doesn’t reheat very well. I’m typing it up for ZWT II. Serves 4

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup  breadcrumbs
• 1⁄4 cup parmesan cheese
• 2  tablespoons fresh parsley, chopped
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon lemon zest
•  salt and pepper
• 24  ounces flounder fillets or 24  ounces sole fillets
• 2  teaspoons lemon juice
• 2  teaspoons olive oil

Directions

1. Preheat the oven to 400. In a small bowl, combine the bread crumbs, Parmesan, parsley, oregano, lemon zest, salt and pepper.
2. Place the fish, smooth side up, on a work surface. Sprinkle the mixture over the fish and roll up from one short end. Place the rolls seam-side down in a 9 inch square glass baking dish. Drizzle the lemon juice over the fish.
3. Bake uncovered for 10 minutes or until the fish is just cooked through and the filling is hot.