Photo: Sole with Pesto Cream Recipe
Ingredients
- 4 sole fillets (about 5 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup prepared basil pesto
- 1 teaspoon finely grated lemon zest
- 1 cup rice, regular or instant, cooked according to package directions
- Ground paprika
Directions
Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.
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By tdniners_14222
Lake Oswego, OR
on October 29, 2011
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This dish is very fast and easy to make, even on a weeknight. However...fillet of sole is just not the right fish for this. Sole is an extremely fragile fish and it falls apart quickly in a frying pan on it's own. I ended up with a pile of mush to push my sauce over. The sauce is great, but I would use a different fish next time as others have tried. Tilapia, halibut or even shrimp would work better.
By number02
on October 11, 2011
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That was excellent, easy to make and very quick. Definitely a keeper.
By Wrangler Of Two...
CA
on January 29, 2011
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Delicious! I used 1/4 cup sour cream and 1/4 cup milk in place of the heavy cream because I didn't have any on hand and it still came out great. Simple and quick recipe.
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