Fillet of Sole with a Light Bread Crumb Stuffing

• 6 cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1 cup bread crumbs
• 5 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 2 teaspoons grated lemon zest
• 1/2 teaspoon crushed hot red pepper, lightly chopped
• 12 small sole fillets (about 4 ounces each)
• Salt
• 1 large tomato, seeded and peeled (see page 9), cut into thin strips
• 2 tablespoons unsalted butter, cut into 8 pieces
• 1/2 cup dry white wine
• 1/2 cup Vegetable Stock (page 76) or water
• 1/4 cup fresh lemon juice

1. Whack the garlic cloves with the flat side of a knife and toss them into the olive oil.
2. Let them steep together in a small bowl at room temperature from 30 minutes to 2 hours.
3. Toss the bread crumbs, 3 tablespoons of the parsley, the thyme, lemon zest, and 1/4 teaspoon of the crushed red pepper together in a bowl.
4. Spoon half the infused olive oil into the bowl and stir well to moisten the bread crumbs evenly.
5. Preheat the oven to 475 F. Spread the fillets out, skin side up, on the work surface.
6. (The skin side will be smoother and darker than the other side.)
7. Lightly season them with salt.
8. Spread 1 tablespoon of the bread-crumb mixture over each fillet and set 5 or 6 strips of tomato over the thickest part of each fillet.
9. Starting at the thickest end, roll the fish like a jelly roll, securing each roll with a toothpick.
10. Prepare the remaining fillets in the same manner.
11. Brush a 13 x 9inch or equivalent-size baking pan lightly with some of the remaining infused oil.
12. Arrange the rolls side by side and seam side down in the pan, leaving some space between them.
13. Drizzle about 2 tablespoons of the remaining infused oil over the fillets, and sprinkle the tops with the remaining seasoned bread crumbs.
14. (Try to get most of the crumbs on top of the fillets, but dont worry if some of the crumbs fall into the dish; they will thicken the finished sauce.)
15. Tuck the garlic cloves from the oil and the pieces of butter in between the rolls.
16. Pour the white wine, stock or water, lemon juice, and remaining infused oil into the pan.
17. Crumble in the remaining crushed red pepper, and add 1 teaspoon salt to the baking dish.
18. Bake until the bread crumbs are golden brown, 20 to 25 minutes.
19. Remove fillets gently from the pan to a warm platter and tent them with aluminum foil to keep them warm.
20. Pour the pan juices into a small saucepan and bring sauce to a boil.
21. Add remaining 2 tablespoons parsley and taste for seasoning.
22. You should have 2 tablespoons of sauce per serving.
23. Spoon sauce on hot plates and set fillets on top of sauce.

garlic, extravirgin olive oil, bread crumbs, fresh italian parsley, thyme, lemon zest, hot red pepper, salt, tomato, unsalted butter, white wine, vegetable stock, lemon juice

Taken from www.epicurious.com/recipes/food/views/fillet-of-sole-with-a-light-bread-crumb-stuffing-375198 (may not work)