In a buttered baking dish I lay filets of sole, each one folded over a nice big pink shrimp. I scattered a few extra shrimp around the dish and covered everything with slices of butter (about 3 TB all together), leaves of thyme (about 2 tsp), 1 TB chopped parsley, S&P, and drizzled it all with about 2 TB of olive oil. I baked the dish for 10 minutes at 350º until the fish was just cooked through, scattered the top with about 1/3 cup of shredded pecorino cheese (I had pecorino Romano instead of pecorino Sardo as this dish would authentically used have but the end result is just as delicious) and placed it under the broiler for 2 minutes until the cheese was just toasted. The success of a dish this simple relies solely on quality of ingredients used, use good oil, good cheese, nice sweet butter.
"This is really good, just perfect," James muttered between bites. It's the first time I've ever heard that for a fish dinner -- it must be the cheese.