Fillets Of Sole With Black Olives

Preparation:

Preparation: Cover the sole fillets with a sheet of transparent film and beat them lightly with a meat mallet. On the side, in a bowl, mix together the grated cheese with the chopped parsley and 1 tablespoon of olive oil. Sprinkle the fillets with the mixture only on one side (the one without the skin) and roll them up. Arrange the rolled fillets on a greased baking sheet and sprinkle with the white wine. Salt them and add the chopped olives. Bake in a hot oven (180 degrees) for about 3-6 minutes. Wash the rocket leaves and dry them with a centrifuge. Spread a few rocket leaves in the center of the individual plates. Remove the rolled fillets from the oven and cut them into slices, arrange them on the rocket leaves and flavor them by sprinkling them with the cooking juices. Serve immediately.