INGREDIENTS

1 ¾ kg of sole (top 1 or 2 pieces)
100 grams of ham into strips
3 tablespoons bread crumbs
1 clove of garlic
1 tablespoon chopped parsley
½ lemon (juice) or a glass of sherry
Salt and pepper
½ cup oil and butter cow

PREPARATION

Clean the sole, remove skin and place in a bowl. Make a few cuts across and fill them with strips of ham. Season with salt and pepper. Sprinkle with finely chopped garlic, parsley and bread crumbs. Sprinkle with oil and place small balls of butter, five or six, scattered on the soles and put them in a moderate oven.

When browned sprinkle with lemon juice or sherry, let it rest with the oven off and serve in the same besuguera.