Instructions
Method to prepare and stuff fish
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Rinse fish and pat dry with paper towels, season with salt, coriander and pepper.
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Set aside to make the filling.
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Toss together lightly, the crumbs with herbs, cheese and crab meat. Add a few drops of olive oil to moisten crumbs.
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Divide into equal portions and place onto and coat each filet evenly (Note: If It doesn't stick, the fish is too wet).
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Pat dry with paper towel and place filling on filet.
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Roll the fish from one end to the other and secure with skewers. Refrigerate until ready to cook.
To make the sauce
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Add extra virgin olive oil to bottom of preheated Dutch oven.
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Add garlic, shallot, onion, carrot and fennel and cook until vegetables are aromatic and still firm.
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Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer. Hold warm until you are ready to add the sole.
For serving
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Gently place sole on top of simmering sauce, cover pan and cook for 5-7 mins.
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Taste the broth and adjust seasoning if needed with sea salt, coriander and black pepper.
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Dish up into shallow bowls and top with a drizzle of your favorite extra virgin olive oil and shredded basil.