Sole rolls with julienned vegetables

I am convinced that the oven was invented to solve dinners on the most exhausting days, when you only have just enough energy to eat something before going to bed. As an example, a small sample; more specifically some sole rolls with vegetable spaghetti that are very easy to prepare, cook themselves and are savored with delight. Minimum effort and maximum reward. You can't ask for more!

Fish, accompanied by vegetables, is a delicious, healthy and light dish, which makes it a perfect option for dinner. Baked in the oven, it gives us the advantage of hardly making any mess and of being able to use the cooking minutes to set the table and put on our pajamas.

The recipe for these fish rolls with vegetable spaghetti uses sole, cut into fillets and boneless. But as I always tell you, at the risk of sounding insistent, you can make it with whichever fish you like best, accompanied by the vegetables you prefer, want to buy or have in the fridge.

What I do recommend is that, if you have one, you do it in a ceramic dish with a lid, a dish for papillote. Ceramic facilitates gentle, more loving cooking, and the lid provides tastier results, thanks to everything being cooked with its own aromas and juices. Believe me, for foods like fish, this factor is providential and the result, wonderful. And if the oven cooks it too, the pleasure is absolute!

Let's get to the recipe, which I hope gives you many glorious dinners!

Ingredients

• 4 sole fillets
• 2 zucchinis
• 2 carrots
• 2 leeks
• 6 tablespoons of olive oil
• 6 sprigs of fresh thyme
• 10 sprigs of fresh chives
• The juice of one lime
• The zest of one lime
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200º C.
2. Clean the vegetables and cut them into thin strips with a peeler or a mandoline. From the leeks, cut only the white part (don't throw away the greener part; reserve it in the fridge and use it for a vegetable cream or a broth).
3. Place the vegetable strips in the Emile Henry ceramic dish (or in the papillote if you have it), spreading them across the base to form a bed.
4. Season the vegetables with oil, salt and pepper.
5. Roll the sole fillets, one by one, and stick a toothpick in the end so they don't lose their roll shape.
6. Arrange the fish rolls distributed over the vegetables.
7. Finely chop the thyme and chives and sprinkle them over the fish and vegetables.
8. Grate the lime zest over the top, using a fine grater.
9. Squeeze the lime juice, distributing it well over the fish and vegetables.
10. Pour a drizzle of olive oil over the fish and add a little salt and pepper.
11. Cover the tray and put it in the oven for 20 minutes without lowering the temperature, at 200 °C.
12. When the time has passed, take it out of the oven, serve on each plate and enjoy a delicious and healthy dinner, full of flavors and aromas.

Notes

• I know I repeat myself once again, but make the recipe with the fish you like best. If you buy at the market, ideally use the fresh fish of the day: whiting, sole, hake, plaice, cod... whichever you like most or which looks best, both in price and appearance!
• And the same goes for the vegetables. Use spring onion if you prefer it to leek, add a few peas, zucchini, small cauliflower or broccoli florets or some tomato slices.
• Season it to your taste. Although the aroma of chives and thyme is wonderful, you may not be enthusiastic about them, so use oregano or rosemary if you prefer or simply season with salt and pepper.
• Although it's a very quick and decisive dinner, this recipe is perfect for any meal of the day, so don't stop making it, because you're going to love it!