Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!
Baked Dover Sole Rollatini are fish fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, rolled & baked in a lemon-wine sauce!

I recently made Baked Dover Sole Rollatini for my husband and I for dinner.  It was absolutely fantastic! Dover sole fillets are filled with Italian herb-seasoned breadcrumbs, lemon zest, and Parmigiano cheese, then rolled and baked on top of a lemon-wine sauce. DELICIOUS!

The fish doesn’t taste “fishy”, light in texture, and is seasoned very well. I got the Dover Sole fillets at Trader Joe’s, and was thrilled that I got a package of 5 small thin fillets (frozen) for only $4.54. That is much cheaper than a burger at some fast food joints!

The recipe (which I found on Pinterest), is from famed Italian chef and author Lidia Bastianich, and I found it to be EASY and DELICIOUS! Here’s how to make it:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How To Make Dover Sole Rollatini

Make the filling by mixing breadcrumbs, shredded Parmesan cheese, lemon zest, fresh Italian parsley, and oregano together in a small bowl. Add 4 Tablespoons of olive oil and stir to mix until all the ingredients are coated.

Bread crumbs, lemon zest, and spices in mixing bowl

Rub softened butter over the bottom of a 9″ x 13″ baking dish.  Place thin slices from HALF of a large lemon on the bottom of the dish in a single layer.

Juice the OTHER HALF of the lemon, and add the lemon juice and white wine to the baking dish.

Lemon slices on bottom of white baking dish

Time To Roll the Fish With “Filling”

Spread out the sole fillets on a work surface. Blot them dry using paper towels to remove any excess moisture.

Raw dover sole fish fillets on red work surface

Evenly divide and spread the seasoned bread crumb mixture on top of the fillets, covering the surface.  Press the crumbs down into the fish a bit, so they adhere better.

NOTE: Reserve a bit of the crumbs to garnish the top of the fish before baking.

Fish fillets covered with bread crumb mixture on red cutting board

Time To Roll

Roll each fillet up, starting with the short end. Once rolled, secure the rolls with a toothpick inserted from top to bottom at an angle, because this holds it together while baking!

After securing the rolls with a toothpick in each one (top to bottom), gently place the rolls into the baking dish on top of the lemon wedges.  Sprinkle the remaining breadcrumbs you have left on top of the fish.

Dover sole fillet rolled up with filling

Bake The Dover Sole Rollatini

Add capers to the baking dish in the “open” spaces between the pieces of fish.  Drizzle the tops of the dover sole rollatini with olive oil. 

Bake the dover sole rollatini (uncovered) in a preheated 350°F. oven for about 20 minutes, or until the fish is cooked through.

Fish rolled up on top of lemon slices in white baking dish

Time To Serve This Dish

Once the fish is cooked through, remove the pan from the oven, and remove the toothpicks before serving, because no one want to bite down on a sharp toothpick!!  

Carefully lift each piece of dover sole out of the baking dish and transfer them onto plates using a spatula. The fillets are small once rolled, so we each had two pieces.

Baked fish in baking dish out of oven

There you have it!  I served the Baked Dover Sole Rollatini with some fresh fruit from our garden, and a Summer Vegetable Tian, The meal was light, fresh, and absolutely wonderful!

We will DEFINITELY be having this easy seafood dish again. My husband and I also loved that we had a healthy delicious meal, for less money than eating take-out!

Close up of dover sole rollatini with vegetables on plate.

I hope you have the opportunity to try this dish, because it is really yummy, light and full of flavor. You’ll enjoy this seafood meal.

May you find and take great delight in the smallest of things today.  Look around! There’s beauty everywhere, if you choose to see it. The beauty I experience through the 5 senses God gave me to enjoy life, continues to make me smile and give Him my heartfelt thanks.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More DOVER SOLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other dover sole recipes you might enjoy, including:

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Baked Dover Sole Rollatini
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!

Category: Entree
Cuisine: American
Keyword: dover sole rollatini
Servings: 6 servings
Calories Per Serving: 410 kcal
Author: JB @ The Grateful Girl Cooks!
For The Breadcrumb Filling:
  • 1/2 cup dry breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup fresh Italian parsley , chopped
  • 1 large lemon (zest the outside, then juice HALF, thinly slice other HALF for fish prep)
  • 2 teaspoons dried oregano
  • 4 Tablespoons olive oil , extra virgin
For Preparing Fish:
  • 2 Tablespoons butter , softened
  • 6 Dover Sole fillets (boneless, skinless)
  • Reserved lemon juice and lemon slices (see above)
  • Reserved thin lemon slices
  • 1 cup dry white wine
  • 2 Tablespoons olive oil
  • 2 Tablespoons drained capers
  1. Preheat your oven to 350 degrees F.
  2. Mix together the breadcrumb ingredients (breadcrumbs, Parmesan, Italian parsley, lemon zest, oregano). Sprinkle with 4 T. olive oil. Mix to fully combine.
  3. Rub softened butter over the bottom of 9x13 baking dish, to coat. Place the thin lemon slices onto bottom of pan in a single layer. Add the lemon juice and white wine to pan.
  4. Lay out the fish on a work surface. Spread the bread crumb mixture over the length of each fillet (reserving a bit of breadcrumb mixture to sprinkle on top of fish before baking).
  5. Roll each fillet up (with the bread crumb mixture inside), beginning with the short side of the fillet. As you finish rolling each one, insert a toothpick from top to bottom at an angle to hold it securely closed. Place each piece of fish in the baking dish on top of the lemon slices. Sprinkle top of fish with reserved bread crumb mixture (as a garnish). Lightly drizzle tops of fish with 2 T. olive oil. Spread capers in the pan in the open spaces between pieces of fish.
  6. Place pan in lower part of oven and bake for approximately 20 minutes, or until the fish is cooked through. Remove pan from oven. REMEMBER TO REMOVE TOOTHPICKS, then place fish onto individual serving plates using a spatula. Serve, and enjoy!
Recipe Notes

If using small thin fillets, plan on 2 per serving for adults. Calorie count is based on large fillet (1 large piece per serving).

Nutrition Facts
Baked Dover Sole Rollatini
Amount Per Serving (1 serving)
Calories 410 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 17mg6%
Sodium 304mg13%
Potassium 78mg2%
Carbohydrates 8g3%
Sugar 1g1%
Protein 4g8%
Vitamin A 410IU8%
Vitamin C 3.3mg4%
Calcium 127mg13%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Dover Sole Rollatini are Dover sole fillets, filled with Italian seasoned breadcrumbs and Parmigiano cheese, then rolled & baked in a lemon-wine sauce!




Baked Dover Sole RollatiniBaked Dover Sole Rollatini

2 Comments on Baked Dover Sole Rollatini

  1. Hi there,

    I used your recipe and I found the sauce a bit sour. I loved the breadcrumb/Parmesan filling, that was amazing. Do you suggest adding any cream to the sauce or would that burn? Thanks.

    • Good morning, Christy! You know, I really can’t answer to how this recipe would taste adding cream to the sauce. Never have tried it, so I’m not so sure about that one. I’ve made this recipe many times, and if I were to offer you a suggestion it would be to cut down the amount of lemon zest you add to the bread crumb topping (maybe only use the zest from HALF the lemon), and then perhaps you would want to slightly decrease the amount of lemon juice that you add with the wine to the baking dish before cooking? Perhaps that would make it more suitable to your liking? Just a thought. Hope you have a wonderful day, and thanks for taking the time to write.

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