Roasted Corn Hatch Chile Stuffed Sole can be wrapped in either sweet potato or bacon. Both hold all of the sweet, spicy and fresh flavors together perfectly -- one adds a smoky deliciousness, and the other, a subtly sweet, tender bite.
Calories with bacon: 376 kcal
Calories with sweet potato: 149 kcal
Place the Sole fillets, lengthwise, smooth side down, on a clean cutting board. Spread about 2 tablespoons of the Hatch-corn mixture in a thin layer on each fillet. Very gently, but tightly, roll each fillet away from you, until it's completely rolled up. Sprinkle each roll with salt and pepper.
Then place a rolled Sole fillet in the center of each one, and gently wrap them around each one and place them on a large plate with the seam side down. (The bacon will be easier to wrap.) Cover the plate with plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 425°F, and adjust a rack to the center.
Add the wrapped fillets, seam side down and sauté them on all sides just until the bacon is beginning to brown -- or -- the sweet potato has become brighter. This should take just a few minutes. (Please note that while the bacon wrapped fillets will stay intact nicely, and those with the sweet potato might come unwrapped a bit -- don't worry because they're easily put back together. Just use your hands and carefully re-adhere the sweet potato strips, being careful not to burn yourself, of course.)
To finish the cooking, place the pan in the preheated 425°F oven until the bacon becomes crispy -- or -- until the sweet potato is tender, about 3 minutes.