Toothpicks, one for each fillet
3/4 pound (340 g) sole fillets
4 tablespoons (55 g) butter, melted
1/2 cup plus 2 tablespoons (60 g) grated Parmesan cheese, divided
2 cloves garlic, minced
1 teaspoon grated lime zest
1 1/2 teaspoons dried dill
1/4 teaspoon salt
1/2 teaspoon pepper
1 carrot, peeled and cut into small pieces
1 celery stalk, cut into small pieces
1/4 teaspoon paprika

Place toothpicks in a bowl of water and let soak. This prevents them from burning in the oven. Preheat the oven to 375° F (190° C, or gas mark 5).
Butter a baking dish.
Pat the fillets dry and spread them on a baking sheet.
Combine the butter, 1/2 cup (50 g) of the Parmesan cheese, garlic, lime zest, dill, salt, pepper, carrot, and celery in a bowl. Divide the mixture into equal size portions for as many fillets as you have. Spread the mixture across each fillet, roll the fillet, and secure with a toothpick.
Place the fillets, rolled sides down, in the baking dish. Sprinkle the tops of each fillet with paprika and the remaining 2 tablespoons (10 g) Parmesan cheese. Bake on the top rack for 30 minutes.
When done, turn the oven to broil and place the fish under the broiler for 2 to 3 minutes to brown the tops.

3 to 4 servings