Archive of BBC Food Recipes

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

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites


  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.


For the paste

  • 20g/¾oz capers, drained
  • ¼ garlic clove, finely chopped
  • 1 tbsp extra-virgin olive oil

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

  • 4 tbsp extra-virgin olive oil
  • 6 fresh bay leaves, finely chopped
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 200ml/7fl oz white wine
  • ½ tsp cornflour

To serve

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

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