Ingredients

Preparation

1. Place the sole fillets on a work surface. Fill with zucchini sticks, arugula, and lemon zest. Season with salt and pepper. Roll the fish fillets around the vegetables and secure with a wooden pick.

2. In a pot, heat the vegetable broth and white wine. Transfer the fish rolls to the broth and poach for 5 minutes.

3. Mix the cooked rice with the grated zucchini and diced tomatoes.

4. Serve the rolled fillets with the vegetable rice.

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Main course

Sole fillets stuffed with arugula

Name: Sole fillets stuffed with arugula
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 sole fillets; 100g arugula; 2 zucchinis cut into thin sticks; 1 zucchini grated; 1 chopped onion; 2 tomatoes diced; 2 tsp lemon zest; 2 cups cooked rice; 200ml white wine; Salt, pepper

Preparation: 20 min

Cooking: 20 min

Servings: 4

Sole fillets stuffed with arugula are a light and elegant dish that brings a touch of culinary art to your table. The sole fillets, delicate, are rolled around a savory filling of crunchy vegetables and arugula. Poached or steamed, they pair perfectly with a risotto or mashed potatoes. Ideal for a refined dinner, this dish is an ode to maritime flavors.