Cut each fillet open but not all the way through, working with one fillet at a time, lay between 2 sheets of baking paper and pound to 4mm thick with a meat mallet. Set aside and repeat with remaining fillets

Place olive oil into a bowl. In another bowl, combine breadcrumbs, parsley, chili flakes, lemon zest and chopped garlic, season to taste and mix to combine. Working with one fillet at a time, dip into olive oil, then coat in breadcrumb mixture and roll up, secure with a skewer. Repeat until all are rolled up, cover with plastic wrap and refrigerate until required.

Heat half the remaining olive oil in a large frying pan over medium heat, add the fresh bay leaves (if using) Cook half the involtini, turning regularly, until just cooked through (3-5 minutes). Repeat with remaining oil and involtini, then serve immediately with lemon wedges to the side. These are nice in winter with a simple tomato based pasta or in the summer with a fresh salad.