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Recipe courtesy of Robin Miller

Show: Quick Fix Meals with Robin Miller

Episode: The Gamut of Flavors

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Total:: 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.

2007

My Private Notes

Name: Sole with Pesto Cream
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H17M0.000S
Yield: 4 servings
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