Sole wrapped in prosciutto with bay leaf sauce (Sogliola al prosciutto crudo in salsa d'alloro)


An easy and impressive way to cook lemon sole.


For the paste

For the sole

  • 8 slices prosciutto
  • 8 fillets lemon sole, weighting about 100g/3¾oz each (or 4 fillets of sole, weighing about 200g/7oz each, cut in half lengthways)
  • 8 small sprigs fresh parsley
  • salt and freshly ground black pepper
  • 8 fresh chives

For the bay leaf sauce

To serve

  • 500g/1lb 2oz baby potatoes, boiled


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the paste, place the capers, garlic and olive oil in a mortar and grind with a pestle to make a paste.

  3. For the sole, line up the slices of prosciutto on a clean work surface, well spaced apart.

  4. Place one sole fillet on each slice of prosciutto, brush the fish with a light layer of the caper paste, then top with a sprig of parsley. Season with salt and freshly ground black pepper, to taste.

  5. Carefully roll up each fillet in the prosciutto slice and tie to fasten using a chive.

  6. Line a baking tray or an ovenproof dish with greaseproof paper and place the wrapped and rolled fish fillets on the dish. Bake in the oven for approximately 10-15 minutes, or until the fish is just cooked.

  7. For the sauce, heat the olive oil in a small frying pan and add the bay leaves, shallot, garlic and parsley. Fry on a medium heat for about seven minutes, or until the shallot has softened.

  8. In a small bowl, whisk together the wine and cornflour. Add the cornflour mixture to the pan. Stir well and season to taste with salt and freshly ground black pepper. Cook for a further five minutes, or until the sauce has thickened.

  9. Remove the sole fillets from the oven and transfer them to a large serving dish, or onto four individual plates, and pour over the sauce before serving. Serve with the boiled baby potatoes.