Grilled Stuffed Lemon Sole

Name: Grilled Stuffed Lemon Sole (Sogliola in Gratella)
Yield: Serves 4
Cuisine: Italy
Ingredients: about 7 tablespoons olive oil; lemon wedges; salt and pepper; 1½ oz (40 g) parsley, chopped; 4 lemon soles, weighing about 2¼ lb (1 kg) altogether; 2 cloves garlic, peeled and finely chopped; 2 tablespoons fresh breadcrumbs

Sogliola in Gratella

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

4 lemon soles, weighing about 2¼ lb (1 kg) altogether
1½

Europe
Italy
Marche
Fish course
Pescatarian
Mediterranean

Method

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