- 4 sole
- 2 tablespoons olive oil
- lemon juice
- 1 pinch salt
- 1 pinch pepper
- 3 ½ oz breadcrumbs
30 minutes preparation + 10 minutes cooking
To prepare the grilled sole it is necessary to use a gridiron for fish, so that the fish remain well stretched out during cooking and can be turned without damaging them. Once they have been cleaned, marinate briefly in olive oil, a splash of lemon juice, a pinch of salt and pepper and then coat in bread-crumbs. The gridiron must be red-hot.
Top with fresh squeezed lemon and chopped fresh parsley. A delicious summer meal!