Grilled Stuffed Lemon Sole

Sogliola in Gratella

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
  • oz (40 g) parsley, chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 tablespoons fresh breadcrumbs
  • salt and pepper
  • about 7 tablespoons olive oil
  • lemon wedges


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 the olive oil to a smooth paste. Fill each drained sole with this mixture and carefully press them closed. Grill them under a medium heat for about 5–6 minutes on each side or until cooked through (the eyes should be white and opaque). Serve with the remaining oil and lemon wedges handed separately.