Sole Rolls With Garlic & Parsley Sauce
Looking for a truly foolproof way to prepare sole? This dish requires just 5 ingredients and results in the most delicate, perfectly cooked flaky sole that’s smothered in a buttery garlic, lemon & parsley sauce. This is a great date night fish dish to serve when you want to impress but aren’t confident in the kitchen. It’s Paleo, Whole30, Keto, Grain and Gluten Free too!
WHY YOU WILL LOVE THESE SOLE ROLLS
- If you find cooking fish to be intimidating than this is the recipe for you! There is no need to stress about overcooking the fish or the fillets falling apart when you flip in the pan. Rolling up the fillets ensures that they remain moist and flaky and perfectly cooked every time.
- This fish looks restaurant quality fancy, but truly couldn’t be any easier to make. It’s a great recipe to make when you want to impress and you can easily double or even triple the recipe without having to change cook time.
- The sauce is so simple but so tasty! Melted butter, garlic, lemon and parsley are the perfect pairing for the light and flaky fish.
- Start to finish it takes just 20 minutes to make! So quick and easy.
WHAT YOU NEED TO MAKE THESE SOLE ROLLS
These Sole Rolls with Garlic and Parsley sauce require just 5 ingredients!
- Sole fillets – Look for fillets that are uniform in colour and ideally even in size.
- Lemon – zest first before cutting the lemon in half and squeezing for the juice
- Garlic – fresh! Don’t you dare use the jarred stuff!
- Parsley – either curly or flat leaf works!
- Butter or Ghee – if you are doing Whole30 be sure to use Ghee
HOW TO MAKE THESE SOLE ROLLS
This dish looks fancy but is incredibly easy to prepare and takes less than 20 minutes start to finish to make.
- Start by seasoning the sole with salt and pepper.
- Starting at the thin end of each piece of sole, role them up lengthwise (it doesn’t have to be tightly rolled) and then place a toothpick through the roll, securing it together
- In a skillet add garlic and lemon zest to melted ghee or butter and then stir in the chopped parsley and lemon juice.
- Add the sole rolls to the pan and then transfer the pan to the oven to let them cook for 8 minutes
- That’s it! They truly couldn’t be any easier to make
WHAT OTHER TYPES OF FISH CAN I USE?
If you are struggling to find sole, there are a few substitute types of fish that you can use in its place. Flounder and plaice are the best replacements that are both light and flaky and thin enough to be rolled up.
WHAT TO SERVE WITH THIS SOLE
Serve these Sole Rolls with steamed spinach, roasted broccoli or asparagus. It would also be fantastic with cauliflower mash (or potato) to absorb any of the excess sauce. I also like eating these sole rolls with a simple salad of arugula with olive oil and balsamic vinegar.
CAN I MAKE THIS IN ADVANCE?
The sole can be rolled up to a day in advance and stored in the fridge. I would recommend only making the sauce and baking the sole rolls in the oven right before serving.
WHAT ABOUT LEFTOVERS?
Leftover sole will last for up to 3 days in the fridge stored in an airtight container. Leftovers can be reheated in a pan on medium heat on the stove or in the microwave. Be sure to only reheat the sole until its warmed through, don’t overcook it otherwise the fish will dry out.
Here are a few more fish recipes that you might enjoy:
- Sheet Pan Herb Salmon with Fennel & Tomatoes
- One Pan Mediterranean Cod
- Pistachio Crusted Salmon
- Sundried Tomato Crusted Halibut
- 12-Minute Herb & Mayo Salmon
- Blackened Salmon with Green Sauce
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Sole Rolls with Garlic & Parsley Sauce
- 8-10 sole fillets (skinless) (approx 3 pounds)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp ghee or butter
- 5 cloves garlic minced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/3 cup finely chopped parsley
- Preheat the oven to 350 degrees Fahrenheit
- Generously season each of the fillets with salt and pepper. Starting at the thin end of each fillet, roll them up lengthwise. Secure the rolls by inserting a toothpick beside the end of the fillet, through the roll. Repeat with the remaining fillets.
- In an ovenproof skillet on medium high heat melt the ghee or butter. Once bubbling add in the minced garlic and lemon zest and leave to cook for 1 minute until fragrant. Stir in the lemon juice and chopped parsley and cook for another 2 minutes before turning off the heat.
- Arrange the sole rolls in the skillet and spoon some of the sauce over each roll. Transfer the skillet to the oven and cook for 8 minutes.
- Once the sole is done cooking, remove the toothpicks from each roll. Gently transfer them to plates and generously spoon the sauce overtop.
This was super easy to make and super versatile! I made it for a Friday night dinner after a hectic week of work because the instastory about this dish PROMISED it would be easy–and it was! I’ll be honest I was so tired when I made it I did not measure out the parsley or garlic but I think this recipe is totally foolproof so it did not matter. I made it with roasted broccoli and mashed potatoes and it was perfect.
I also ate the leftovers with eggs, and with matzo and cream cheese (like a whitefish salad only not at all pickled) and in all these different ways it was delicious. Will 100% be making this again.
This fish was so delicious!!! It was super easy and quick to make. My teenagers even loved it.