Petrale rolled with prosciutto asparagus

Prep time: 10 min

Cook time: 10-12 min

Serves: 1

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  • 1 x fillet of sole from your local Fisherman’s Market
  • 1 thin slice of prosciutto
  • 3 asparagus stems, wood stock cut off
  • 2 thin strips of mozzarella
  • Thinly sliced red onion
  • Salt & pepper to taste
  • Olive oil
  • Butter
  • Butchers twine


  1. Pan sear the asparagus and onion with oil, butter, salt and pepper until it’s tender. Set it aside and let it cool.
  2. Place the sole on the cutting board, then lay down your piece of prosciutto, and then lay out your cooled asparagus and mozzarella strips.
  3. Roll the sole up and tie butcher knots with twine around it to keep it rolled.
  4. Place on greased baking sheet 
  5. Add salt and pepper to taste, the sautéed onions and a dollop of butter.
  6. Bake in the oven for 10-12 minutes at 375°F

To serve, we suggest making extra prosciutto-wrapped asparagus with one of our steaks for a surf and turf option.


This recipe was created by Tyrone Gordon, Fisherman’s Market Burnaby store manager

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