Sole Roasted with Seasoned Bread Crumbs

(Sogliola alla Riminese)


Fresh herbs, tomato, garlic and a hint of red pepper add an intriguing spark to dover sole in this preparation, inspired by the late Roman cinematographer, restaurateur, and gastronome Mauro Vincenti.

2 sprigs fresh parsley, chopped
7 fresh chives, chopped
3 sprigs fresh tarragon, chopped
3 sprigs fresh dill, chopped
1 small tomato, diced
3⁄4 cup extra-virgin olive oil

Cloves from 1 head garlic, peeled
1 egg yolk
1⁄4 bunch parsley, chopped
Juice of half a lemon
1⁄2 cup extra-virgin olive oil

1⁄2 cup bread crumbs
1⁄4 bunch parsley, chopped
8 sprigs fresh tarragon, chopped
4 small cloves garlic, peeled and minced
1 tsp. red pepper flakes
1⁄4 cup extra-virgin olive oil
4 1-lb. dover sole, heads and tails removed, top sides skinned

1. For the tomato-herb sauce: Mix together parsley, chives, tarragon, dill, tomato, and olive oil in a small bowl and set aside.

2. For the garlic sauce: Put garlic cloves in a small saucepan with 1 cup cold water. Bring to a boil over medium-high heat, then drain. Repeat process 6 times, always starting with cold water. Place softened garlic, egg yolk, parsley, lemon juice, and olive oil in a blender; blend until creamy. Set aside.

3. For the fish: Preheat oven to 450°. Mix together bread crumbs, parsley, tarragon, garlic, and red pepper flakes in a small bowl. Brush each fish with olive oil, season with salt, then dust top side with bread-crumb mixture. Place fish on an oiled baking sheet and bake until bread crumbs are browned and fish is opaque, 7-10 minutes. Filet each fish, then serve with tomato-herb and garlic sauces.

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