Parma-Wrapped Fillet of Sole with Arugula
- Total Time
To get clear pinwheel slices to eat, cut these with a serrated knife. Steamed yellow wax beans make a nice side to this dish.
uncooked sole16 oz, or flounder (four 4-oz fillets)
fresh lemon juice2 tsp
black pepper¼ tsp, freshly ground
arugula1 cup(s), lightly packed leaves
prosciutto2 oz, (4 slices) or Virginia baked ham
unsalted butter2 tsp
olive oil2 tsp
white wine⅛ cup(s), (2 tablespoons)
lemon(s)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.