Sole Roulade with Black Olive Paste, Roast Pepper, Capers and Basil

1. 1

   Roast 2 lightly oiled and seasoned red peppers in a saute pan on the bottom of a 400 degree oven.

2. 2

   Turn every few minutes until all sides are fairly charred, about 12 minutes.

3. 3

   Place peppers in a plastic bag to loosen skin.

4. 4

   When cool, peel and discard stem and seeds.

5. 5

   Cut into sections about 4 inches by 1 1/2 inches.

6. 6

   Place each sole filet, whiter side down on, on cutting board.

7. 7

   Cover with double layered plastic wrap and pound lightly with the smooth side of a mallet or heavy knife to thin out fish some without tearing it.

8. 8

   Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet.

9. 9

   Roll each filet fairly tight from thin end (tail) to head (thicker end).

10. 10

    Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cold water.

11. 11

    Bring to boil, then simmer covered 10 to 12 minutes.

12. 12

    When fish appears cooked whisk in 1 teaspoon olive oil and basil chiffonade.

13. 13

    Split roulade along natural divide and serve sole roulade with olive past, roast peppers and capers.

* Per serving · 4 servings · Values may vary.

No additional tips available.