- 1 pound sole or flounder fillets
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup Summer Squash Saute (see recipe)
- 1 teaspoon extra virgin olive oil
- 1/4 cup dry white wine
- 1 tablespoon butter
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon zest
- 1 teaspoon finely chopped fresh parsley
- Season both sides of fish with salt and pepper. Place 1 fillet on flat surface and spread 2 tablespoons of the squash evenly over top, leaving a 1/2 inch margin on both ends. Starting with one end, roll fillet into a cylinder and secure with wooden pick. Repeat with remaining sole and squash.
- Heat oil in 12 inch nonstick skillet over medium heat and add sole, seam side up. Cook 2 minutes and add wine. Reduce heat to medium-low, cover, and cook 5 minutes longer, until fish is opaque.
- Transfer sole to a plate and tent loosely with foil. Add butter, lemon juice, and lemon zest to skillet. Remove from heat, swirl until butter melts, and spoon over sole. Sprinkle with parsley. Remove pick before serving.