Parma-wrapped fillet of sole with arugula
16 oz, or flounder (four 4-oz fillets)
fresh lemon juice
¼ tsp, freshly ground
1 cup(s), lightly packed leaves
2 oz, (4 slices) or Virginia baked ham
⅛ cup(s), (2 tablespoons)
1 medium, cut into four wedges
- 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.
- 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.