Sole rolled with herbs and olives

Name: Sole rolled with herbs and olives
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Sole (2 whole) 1.5 lbs; Taggiasca olives pitted in oil 2.5 oz; White wine 1.8 oz; Butter 1 ½ tbsp; Garlic 1 clove; Water hot 1 mestolo; Type 00 flour to taste; Fine salt to taste; Black pepper to taste; Taggiasca olives 0.7 oz; Chives 6 fili; Parsley 2 tufts; Rosemary 2 sprigs; Thyme 2 sprigs; Sage 8 leaves; Lemon peel 1; Parsley to taste; Chives to taste

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Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4

PRESENTATION

Rolled sole with herbs and olives is this classic dish you'll find in Liguria, right along the beautiful Mediterranean coast of Italy. And I gotta say, folks there really know how to make fish shine. For this Mediterranean sole dish, local cooks use tender sole fillets stuffed with fresh herbs and taggiasche olives. These olives—straight from the western Riviera—are famous for their deep, kind of sweet and briny taste. And every bite packs that Ligurian mix of sea and garden. It's special enough for dinner with friends but, honestly, super chill for a cozy night at home. The moist fish, the herbs, the olives—they just work together. And no heavy sauces, nothing fussy—just bright, simple flavors that stick with you. Really, they do.

In northern Italy, there are many ways to cook sole, but this stuffed sole recipe stands out. It's crispy on top and juicy inside. Which is great. Sometimes you'll hear about versions with saffron or alla mugnaia, but the olives and herbs version is a classic in Italian homes. Pretty much a staple. It works well as a baked sole with herbs kind of meal—just pop it in the oven, and the kitchen smells fresh and inviting. Seriously good.

The filling gives the fish just the right hit of tangy flavor, and those taggiasche olives? They're the star, for sure. Since it's so light and packed with good stuff, it's one of those healthy seafood recipes that feels fun, not like a chore. You know, people like to serve this with crusty bread and maybe a green salad, letting the fish be the main thing.

You can totally see why this dish keeps showing up at family tables in Liguria. There's nothing too fancy about it, but it always feels a bit special. That mix of flavors, the golden look when it comes out of the oven, and how it brings everyone together—that's what makes this a favorite among sole fillet recipes. Really really good stuff.

INGREDIENTS

Sole 1.5 lbs (700 g) - (2 whole)

Taggiasca olives 2.5 oz (70 g) - pitted in oil

White wine 1.8 oz (50 g)

Butter 1 ½ tbsp (20 g)

Garlic 1 clove

Water 1 mestolo - hot

Type 00 flour to taste

Fine salt to taste

Black pepper to taste

for the filling: Taggiasca olives 0.7 oz (20 g); Chives 6 fili; Parsley 2 tufts; Rosemary 2 sprigs; Thyme 2 sprigs; Sage 8 leaves

for garnish: Lemon peel 1; Parsley to taste; Chives to taste

Preparation

How to prepare Sole rolled with herbs and olives

To prepare the sole, first fillet the two soles. To help you with this operation, consult our guide How to clean the sole From each sole, you will get 2 fillets. For the rolled sole with herbs and olives, start by chopping the aromatic herbs required by the recipe: chives, sage, rosemary, thyme, and parsley 1. Drain the olives from their preserving oil and chop them with a knife 2, then place the herb mixture and olives in a baking dish 3 and mix.

Take the sole fillets and divide them in half 4, obtaining 8 pieces. Take each half and distribute the mixture of herbs and olives on top 5, then roll up the fillet 6

And secure the roll with a toothpick 7. Place the butter in a pan and let it melt over moderate heat, also add the whole pitted Taggiasca olives 8 and the garlic clove 9.

Let it flavor for a couple of minutes, then flour the sole rolls 10 and lay them in the pan 11 and salt them 12.

Sauté for 2-3 minutes, then deglaze with white wine 13, pepper, and let cook for another 3-4 minutes over low heat. When cooking is finished, remove the garlic with kitchen tongs 14 and transfer the rolls to a serving dish. In the same pan, pour a ladle of hot water or vegetable broth 15,

heat the sauce to thicken it 16, pour the thickened sauce over the rolls, flavor with lemon zest 17 and garnish with chopped parsley and chives, and serve your sole rolled with herbs and olives immediately 18!

Storage

We recommend consuming the sole fillets rolled with herbs and olives immediately, but if you wish, you can store them in the refrigerator for up to one day, sealed in an airtight container. Freezing is not recommended.