Fish Filet Roll Ups on Shingled Red Potatoes

Sharing is caring!

stuffed sole on potato shingles If you plan on staying in for dinner on Valentine’s Day, and you’re still on the fence as to what you want to make, look no further! I’m giving you an easy and elegant meal that you can prepare ahead of time for you and your special someone, it’s impressive and filled with flavor.

It’s actually a revision of an older recipe I did on my blog about five years ago. The key is you’ll want to use a mild white fleshed fish fillet, one that can easily be rolled, not too thick and not too tiny in size either. I was going for cod but my fishmonger suggested I use Petrale sole, which is not like a true sole but more like a flounder. I told him I wanted to stuff and roll it and he said it would be perfect for that, and he was right!

If you can’t find Petrale sole, try flounder, cod or better yet ask your fishmonger, they know what’s best.

julienned vegies The inside of the fillets are generously brushed with a good quality basil pesto, please make your own if you can because the flavor of the pesto will really shine through, anything inferior will not be as good. The fish is then stuffed with a mixture of julienned carrots and zucchini, then rolled into nice little bundles.

shingled red potatoes The fish bundles are cooked right on top of thinly sliced shingled red potatoes, when finished everyone gets plated their very own pretty presentation.

stuffed sole on potato shingles A crispy topping of panko, lemon and garlic adds superior flavor, texture and crunch to the finished dish.

stuffed sole on potato shingles You’ll have plenty of room for dessert after this!

flourless chocolate cake And for dessert I highly recommend this  Flourless Chocolate Espresso Cake, we absolutely loved it.

Happy Valentine’s Day!


Fish Filet Roll Ups on Shingled Red Potatoes and the Winner of my Giveaway
  • mild white fleshed fish filets ( I used 4 for this recipe) sole, flounder or cod, thin enough to roll and big enough to stuff.
  • 2 carrots and 2 zucchini, julienned, do not use the seeds of the zucchini
  • good quality basil pesto
  • 8 or 9 tiny red potatoes, thinly sliced with a mandoline, do not use the ends
  • panko bread crumbs
  • lemon zest
  • 1 garlic clove, smashed
  • olive oil
  • garlic powder
  • paprika
  • salt and pepper to taste
  • parsley for garnish
  1. Heat oven to 400 degrees, Toss sliced potatoes into a bowl and coat with olive oil, garlic powder, salt and pepper.
  2. On parchment, layer the sliced potatoes in a shingled pattern overlapping the slices making a rectangular raft to hold the fish bundle, make sure you can see the potato slices on all 4 sides of each raft.
  3. Take the inner side of each fillet and generously brush it with the pesto from end to end.
  4. Place a handful of the veggies on the small end of fillet then roll up and secure with tooth pick, place seam side down onto potato shingles.
  5. Brush top of bundles with pesto so the panko mixture sticks, sprinkle with paprika.
  6. To make the panko mixture, mix 1½ cups of panko with 1 smashed garlic clove and the zest of 1 lemon.
  7. In a small saute pan drizzle olive oil and crisp up the panko mixture until golden.
  8. Press the panko mixture onto the top of each fish roll up, drizzle with olive oil and bake until fish is cooked and potatoes get crisp on the edges.
  9. Sprinkle with parsley for garnish.
  10. Use a nice wide spatula, get right under the potatoes and carefully lift up.


Print Friendly, PDF & Email

Sharing is caring!

Italian Sauces My Way E-Book


  1. My daughter is not a big fan of fish so we will make these when she
    goes away.

    How do you think it would taste with this cutlets?

    Going to give it a try.

    It looks so delicious.


  2. We are having a small dinner party, and one of the guests prefers fish. This would be absolutely perfect, and would make a beautiful presentation. The panko topping is the cherry on the sundae…in this case, petrale sole.

  3. Congrats to your give away winner! This recipe has such a beautiful presentation, Marie. Perfect for any special occasion.

  4. What a beautiful presentation, Marie. We love petrale sole and I’m always looking for new ways to prepare it. A little side salad is all that is needed for a beautiful meal.

  5. Looks awesome Marie! 🙂

  6. If I were home right now, I’d make this light, delicious and beautiful dish tonight. But I’ll definitely remember it for my return. Congrats to Marisa. Happy Valentines Day

  7. How long should this be baked at 400 degrees?

  8. I make something like this with leeks and cherry tomatoes, but the next time I make it potatoes will be involved. Congrats to Marisa.

  9. First of all congratulations to your winner. That was a terrific Giveaway. And as we all know, I LOVE Giveaways! Now, as for the fish – not everyone knows this, but I am not much of fish eater. (As far as I know, that is Bart’s sole – so to speak – disappointment in me. Let’s hope that is indeed the end of it!) That being said, just because I do not eat fish myself does not mean I don’t make it for Bart. And what an elegant dish this is. I bet he will savor every bite. I hope you have a great Valentine’s Day, and thank you for the fish recipe. Keep ’em coming!

  10. First of all I want to thank you for the Mediterranean basket. I am thrilled to be the winner. This recipe is perfect for us!! I mentioned that we are snowbirds nesting on the Gulf and my Hubby loves to catch flounder — this recipe will be the next one I do when he catches one — thank you again for the basket and the recipe. I am pinning the recipe right now. Buona sera.

  11. I am going to try this with my spiralizer!!! Looks amazing.

  12. Love it! Happy Valentine’s Day!!

  13. I am making these potato “shingles” and cod for my Valentine’s party!
    Thank you! xoxo

Please leave a comment


Rate this recipe: