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

Parma-wrapped fillet of sole with arugula

4
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

Ingredients

Uncooked sole

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

Fresh lemon juice

2 tsp

Black pepper

¼ tsp, freshly ground

Arugula

1 cup(s), lightly packed leaves

Prosciutto

2 oz, (4 slices) or Virginia baked ham

Unsalted butter

2 tsp

Olive oil

2 tsp

White wine

⅛ cup(s), (2 tablespoons)

Lemon

1 item(s), large, cut into four wedges

Instructions

  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.

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