Sole with pesto cream

Sole with pesto cream
  • 4 sole fillets (about 140g each)
  • Salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 30g butter
  • 125ml double cream
  • 125ml prepared basil pesto
  • 1 tsp finely grated lemon zest
  • 200g boiled rice, kept warm
  • Ground paprika
1) Season both sides of the sole with salt and black pepper. In a large frying pan, heat the oil and butter over a medium-high heat. Add the sole and cook for 1-2 minutes per side, until golden brown.

2) In a medium-sized bowl, whisk together the double cream, pesto and lemon zest. Add the mixture to the pan and bring to a simmer. Simmer 2 minutes, until the sauce thickens.

Transfer the rice to a serving platter. Place the sole on the rice, spoon the sauce over the fish and sprinkle with paprika just before serving.

Rule the Kitchen with More Recipe Faves

Sole almondine
Time
30
Serves
4
Difficulty
Easy
Baked lemon sole with sauteed swiss chard
Time
20
Serves
4
Difficulty
Easy
Sole in Caper Butter
Sole in Caper Butter
Now playing...
3:20
Fish en Papillote
Time
12
Serves
4
Difficulty
Med