Rollatini of Sole

Preparation steps

• Switch on the oven at 180 C. Place the grate on the lowest partition. In a deep bowl, place bread crumbs, grated lemon zest, grated parmesan, chopped parsley and oregano. Add 4 tablespoons of olive oil, and mix everything well so that the bread crumbs are well oiled.
• Grease a baking tray (23 X 33 cm) with softened Lemon butter, from which the rind has been grated, cut in half. Squeeze the juice from one half and cut the other half into thin rings. Order lemon slices in a set tray, pour wine and squeezed lemon juice.
• Place the leaf fillets on a board, place bread crumbs over them, pat the crumbs to stick to the fillet and roll into a roll. Fix the rolls with toothpicks and place in a baking tray. Put capers between the rolls. Shake the remaining bread crumbs in the pan. Sprinkle the rolls with the remaining 2 tablespoons of olive oil and place in the oven to bake for 20 minutes. Take out the toothpicks and serve with cooked rice or a side dish of your choice.
• I put one teaspoon of dried oregano in because I don’t like it and it was great for me. Whoever thinks that too much oregano is, cut it to taste. I didn't have time to paint when the rolls were baked ... for now, this working picture is OK.