Wild Alaska Sole Braciole
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
For the Sole Braciole:
- 4 each sole filets (approx. 6 oz / 168 g)
- 6 each lacinato kale leaves, stems removed
- 1 cup toasted seasoned breadcrumbs (see ingredients below)
- 2 Tbsp extra virgin olive oil
- 3 cups tomato sauce (see ingredients below)
- To taste flake salt
- To taste black pepper, ground coarse
Toasted Seasoned Breadcrumbs:
- 1 cup breadcrumbs
- 7 Tbsp extra virgin olive oil
- 2 Tbsp flat leaf parsley, chopped
- ½ tsp thyme leaves, chopped
- ½ tsp lemon zest, microplaned
- To taste kosher salt
- To taste black pepper
Tomato Sauce:
- 3 cups DiNapoli crushed tomatoes
- 3 Tbsp extra virgin olive oil
- ¼ cup red onion, small dice
- 1 Tbsp garlic, sliced
- ½ tsp thyme, picked leaves
- ½ Tbsp oregano, leaves
- 1 each bay leaf
- 1 tsp kosher salt
- To taste black pepper
Preparation
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Step 1 Toast Seasoned Breadcrumbs:
- Heat a sauté pan over medium heat and add olive oil.
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Toast breadcrumbs, stirring constantly for 3 minutes.
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Add thyme, parsley, and lemon zest; toast 1 more minute to release the aromatics.
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Season with salt and pepper, then spread on a sheet tray to cool.
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Step 2 Make Tomato Sauce:
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Heat olive oil in a medium pot over medium-high heat. Add onions and cook 2 minutes.
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Add garlic and cook 1 minute. Stir in thyme and oregano leaves, sizzle 1 minute.
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Add crushed tomatoes and simmer just 5 minutes. Do not let the sauce reduce.
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Adjust seasoning and set aside.
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Step 3 Assemble and Bake Sole Braciole:
- While preparing the sauce, blanch the kale for 3 minutes in salted water. Remove with tons and dry on a paper towel.
- Season sole with salt and pepper, presentation side down.
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Lay blanched kale over sole, then top with seasoned breadcrumbs.
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Roll the filet from the tail to form a tight roll.
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Drizzle half the olive oil in a baking dish, add some tomato sauce, and place the roll in the center, slightly flattening.
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Pour remaining sauce and olive oil over the top. Place dish on a sheet pan to catch any overflow.
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Bake at 425°F for 10 minutes, until cooked through. Serve warm.
