2 lbs Sole Filets
1 1/2 cup Italian style bread crumbs
1 TBS chopped Garlic
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Chicken Broth
1/2 cup White Wine
3 TBS melted Butter
2 TBS Parsley
Salt and Pepper
Red Pepper Flakes *optional
In a bowl mix bread crumbs, chopped garlic, lemon zest, parsley and melted butter until texture resembles wet sand.
In a large bake dish whisk together the chicken broth, white wine, juice of one lemon, 1 TBS of Extra Virgin Olive Oil, Salt, Pepper and Red Pepper flakes to taste.
On each filet add about 1 TBS of the filling from top to bottom. Roll up starting from the thinnest end, using a tooth pick to hold together. Place in bake dish.
Brush the tops with a little melted butter or EVOO, sprinkle with a little bread crumbs and Parsley. Bake at 375 until fish is firm.