How to make sole rolls with tomato peas stuffing them with a mixture based on ricotta, egg, breadcrumbs, onion, garlic, parsley and dill.
Ingredients for 4 people
- 8 fillets of sole
- 4 tablespoons of extra virgin olive oil
- 1 lemon
- 1/2 glass of white wine
- 1 egg
- 50 g of cottage cheese
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of breadcrumbs
- 1/2 onion
- 1 clove of garlic
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- dill powder
- parsley
- For peas
- 500 g of peas
- 2 tablespoons of extra virgin olive oil
- 1/2 onion
- 300 ml of tomato sauce
- salt and pepper
How to prepare sole rolls with tomato peas
Season the fillets of sole with salt and pepper.
In a pan, brown 2 tablespoons of extra virgin olive oil with a chopped parsley, garlic and half an onion, then add the breadcrumbs and toast it.
After cooling the mixture, add the egg, ricotta, salt, pepper and dill, then mix everything well and spread it on the sole.
Wrap the fish fillets, stop them with a toothpick and cook them in a hot oven at 190 ° C for 7-8 minutes in a pan with the extra virgin olive oil, lemon and white wine.
For the peas: brown the chopped onion with the extra virgin olive oil in a pan, add the tomato puree, the peas, salt and pepper.
Cook the peas for about 30 minutes then put them in the pan together with the sole rolls.
Leave the fish rolls to cook with the peas for another 10 minutes in the oven, then take them out of the oven and serve them hot.
