Photo of Parma-wrapped fillet of sole with arugula by WW

Parma-wrapped fillet of sole with arugula

Total Time
15 min
5 min
10 min
Sole or flounder is flavored with fresh lemon juice and pepper, then topped with a bunch of peppery arugula. To top it off, the fillets are wrapped with a slice of salty prosciutto. After the fish rolls are cooked in some butter and oil, add a little bit of white wine to deglaze the pan, which takes about 30 seconds, and your pan sauce is made. The whole impressive-looking dish comes together in just 15 minutes. To get clean pinwheel slices to easily eat the fish rolls, be sure to cut them with a serrated knife. Steamed yellow wax beans or green beans make a nice side to this recipe and helps complete the meal.


Uncooked sole

16 oz, or flounder (four 4-oz fillets)

Fresh lemon juice

2 tsp

Black pepper

¼ tsp, freshly ground


1 cup(s), lightly packed leaves


2 oz, (4 slices) or Virginia baked ham

Unsalted butter

2 tsp

Olive oil

2 tsp

White wine

cup(s), (2 tablespoons)


1 medium, cut into four wedges


  1. Sprinkle the fillets evenly with the lemon juice and pepper. Top each fillet evenly with the arugula. Roll up the fillets and wrap each with a slice of prosciutto.
  2. Melt the butter and oil in a large nonstick skillet over medium to medium-high heat. Add the fish rolls and cook, turning occasionally, until the fish is just opaque in the center and the prosciutto is lightly browned, about 8 minutes. Transfer the rolls to a warm platter. Add the wine to the skillet; cook, stirring to deglaze the pan, about 30 seconds. Drizzle the wine mixture over the fish rolls and serve with the lemon wedges. Yields 1 fish roll per serving.