Sole Roulade with Black Olive Paste, Roast Pepper, Capers and Basil

Directions

1. 1
   Roast 2 lightly oiled and seasoned red peppers in a saute pan on the bottom of a 400 degree oven.
2. 2
   Turn every few minutes until all sides are fairly charred, about 12 minutes.
3. 3
   Place peppers in a plastic bag to loosen skin.
4. 4
   When cool, peel and discard stem and seeds.
5. 5
   Cut into sections about 4 inches by 1 1/2 inches.
6. 6
   Place each sole filet, whiter side down on, on cutting board.
7. 7
   Cover with double layered plastic wrap and pound lightly with the smooth side of a mallet or heavy knife to thin out fish some without tearing it.
8. 8
   Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet.
9. 9
   Roll each filet fairly tight from thin end (tail) to head (thicker end).
10. 10
    Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cold water.
11. 11
    Bring to boil, then simmer covered 10 to 12 minutes.
12. 12
    When fish appears cooked whisk in 1 teaspoon olive oil and basil chiffonade.
13. 13
    Split roulade along natural divide and serve sole roulade with olive past, roast peppers and capers.