Carrot Bundle Fish

Thin sole fillets are practically made for rolling around a filling, and carrot strips give them just the right amount of structure and sweetness. The carrots get a quick boil first so they’re tender enough to bend inside the fish without snapping.

The Italian bread crumb topping does double duty here. Mixed with melted butter and lemon juice, it crisps up during the uncovered portion of baking and adds a savory, herbed crunch against the mild fish. Covering the pan for the first ten minutes steams the fillets gently, then removing the foil lets that topping turn golden.

Look for thin, even fillets when you’re shopping. Thick or uneven pieces won’t roll cleanly around the carrots and may cook unevenly. Orange roughy works as a substitute, though it’s firmer and will give you a meatier bite.

Pro Tips

• Cut your carrot strips uniformly so they cook at the same rate. Aim for matchstick size, about ¼ inch thick.
• Don’t overcook the carrots in the boil. They should still have a slight snap since they’ll soften more in the oven.
• Place the bundles seam-side down so they hold their shape without toothpicks.
• The fish is done when it flakes easily with a fork and the flesh is opaque all the way through.

Variations

• Swap the Italian bread crumbs for panko mixed with fresh parsley and garlic for a lighter crunch.
• Tuck a thin strip of zucchini alongside the carrots for color and added flavor.
• Use flounder or tilapia in place of sole if that’s what’s fresh at the counter.