Sole with Pesto Cream

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
4 servings
Level:
Intermediate

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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