6 garlic cloves, peeled
½ cup extra-virgin olive oil
1 cup bread crumbs
3 tablespoons Italian parsely, chopped
1 tablespoon fresh thyme leaves, grated
2 teaspoon Lemon zest, grated
½ teaspoon crushed red pepper, lightly chopped
12 small sole fillets, (about 4 ounces each)
1 large tomato, seeded and peeled, cut into thin strips
2 tablespoons unsalted butter, cut into thin strips
½ cup dry white wine
½ cup vegetbale stock or water
¼ cup fresh lemon juice
1 teaspoon salt
Whack the garlic with the flat side of a knife and toss them into the olive oil. Let them steep together in a small bowl at room temperature from 30 minutes to 2 hours.
Toss the breadcrumbs, 3 tablespoons of the parsley, the thyme, lemon zest and 1/4 teaspoon of the crushed red pepper together in a bowl. Spoon half the infused olive oil into the bowl and stir well to moisten the breadcrumbs evenly.
Preheat the oven to 475 degrees F. Spread the fillets out, skin side up, on the work surface. (The skin side will be smoother and darker than the other side.) Lightly season them with salt. Spread 1 tablespoon of the bread mixture over each fillets and set 5 or 6 strips of tomatoes over the thickest part of each fillet. Starting at the thickest end, roll the fish like a jellyroll, securing each roll with a toothpick. Prepare the remaining filets in the same manner.
Brush a 13 x 9-inch or similarly sized baking pan lightly using some of the remaining infused oil. Arrange the rolls side-by-side and seam side down in the pan, leaving some space between each. Drizzle about 2 tablespoons of the remaining infused oil over the fillets and sprinkle the tops with the remaining seasoned breadcrumbs. (Try to get most of the crumbs on top of the fillets but don't worry if some of the crumbs fall into the dish; they will thicken the finished sauce.) Tuck the garlic cloves from the oil and the pieces of butter in between the rolls.
Pour the white wine, water, lemon juice and remaining infused oil into the pan. Crumble in the remaining crushed red pepper and add the salt to the baking dish. Bake until the breadcrumbs are golden brown, 20 to 25 minutes.
Remove fillets gently from the pan and keep warm. Pour the pan juices into a small saucepan and bring sauce to a boil. Add parsley and taste for seasoning. You should have 2 tablespoons of sauce per serving.
Spoon sauce on hot plate and set filet on top of sauce.