Grilled Stuffed Lemon Sole

Sogliola in Gratella

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is another of those stuffed-to-bursting-point dishes from the Marche. It is important that the fish be unskinned in order for the method to work.


  • 4 lemon soles, weighing about lb (1 kg) altogether


Wash the soles carefully and gut them without tearing, or get your fishmonger to do this for you. Open them up on the gut side and stretch the opening so that the stuffing will fit. Wash them again and leave them to drain. Mix the parsley, garlic, breadcrumbs, salt, pepper and about 4 tablespoons of