Sole rolls with julienne vegetables

I am convinced that the oven was invented to solve dinners on the most exhausting days, in which there is only enough energy left to eat something before going to bed. For sample, a button; more specifically some sole rolls with vegetable spaghetti that are very easily prepared, cooked on their own and savored with delight. Minimum effort and maximum reward. You can not ask for more!

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

The recipe for these fish rolls with vegetable spaghetti is with sole, cut into fillets and boneless. But as I always tell you, even at the risk that it may seem insistent, you can make it with the one you like the most, accompanied by the vegetables you prefer, the ones you want to buy or the ones you have in the fridge.

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

Let's go with the recipe, which I hope will give you many glorious dinners!

Ingredients

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

Preparation

1. Heat the oven to 200ºC.
2. Clean the vegetables and cut them into thin strips with a peeler or mandolin . Cut only the white part of the leeks (do not throw away the greenest part; keep it in the fridge, and use it for a vegetable cream or broth).
3. Place the strips of vegetables in the Emile Henry ceramic dish (or in the papillote if you have one), distributing them all over the base, forming a bed.
4. Season the vegetables with oil, salt and pepper.
5. Roll up the sole fillets, one by one, and stick a toothpick into the end so they don't lose their roll shape.
6. Arrange the fish rolls spread over the vegetables.
7. Finely chop the thyme and chives and sprinkle over the fish and vegetables.
8. Grate the skin of the lime on top, with a fine grater .
9. Squeeze the juice from the lime, spreading 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 take it to the oven for 20 minutes without lowering the temperature, at 200 °C.
12. When the time has elapsed, take it out of the oven, distribute it on each plate and enjoy a delicious and healthy dinner, full of flavors and aromas.

Grades

• I know I repeat myself once more, but make the recipe with the fish that you like the most . If you buy at the market, the ideal is to take advantage of the fresh fish of the day: whiting, sole, hake, rooster, cod... The one you like best or the one that is better, both in price and appearance!
• And the same with vegetables. Put spring onion if you like it more than the leek, add a few peas, zucchini, a few small cauliflower or broccoli florets or a few slices of tomato.
• Season it to your liking. While the aroma of the chives and thyme is wonderful, they might not blow your mind, so use oregano or rosemary if you prefer, or season with just salt and pepper.
• Although it is a quick and decisive dinner, this recipe is perfect for any meal of the day , so be sure to make it, because you are going to love it!