Baked sole with baby potatoes

For the sole:

• 4 sole fillets (about 5 + 1/2 to 7 oz each)

• Fresh marjoram, to taste

For the flavored breadcrumb mix:

• 3 + 1/2 oz breadcrumbs

• 2–3 sun-dried tomatoes, finely chopped

• 3 anchovy fillets, finely chopped

• 1 tablespoon capers (rinsed and drained), chopped

• 1 garlic clove, minced

• Zest of 1 lemon, grated

• Salt and pepper, to taste

For the baby potatoes:

• 1 + 1/10 lb baby potatoes

• Extra virgin olive oil

• Salt and pepper, to taste

For the green sauce:

• 1 + 3/4 oz fresh parsley

• 1/2 garlic clove

• 3 + 1/2 fl oz extra virgin olive oil

• Juice of 1/2 lemon

• Salt and pepper, to taste

• Preheat the oven to 390°F (200°C) fan setting.

• Wash the baby potatoes thoroughly. If they’re small, cut them in half; otherwise, quarter them.

• Season with olive oil, salt, and pepper. Roast for about 20 minutes.

• In a bowl, mix the breadcrumbs with the chopped sun-dried tomatoes, anchovies, capers, and garlic.

• Add lemon zest, salt, and pepper. Mix until well combined.

• Lay out the sole fillets, top each with the flavored breadcrumbs, then roll them up.

• Place the fish rolls on the tray with the potatoes, drizzle with olive oil, and bake for another 10 minutes or until the fish is cooked and flakes easily.

• Meanwhile, prepare the green sauce: blend parsley, garlic, olive oil, lemon juice, salt, and pepper until smooth. Add a little water if needed to adjust the consistency.

• Toast any leftover breadcrumb mix in a skillet until crispy.

• Serve the warm sole rolls with the roasted baby potatoes, drizzle with green sauce, sprinkle with toasted breadcrumbs, and garnish with fresh marjoram.