Recipe courtesy of Robin Miller

Sole with Pesto Cream

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  • Level: Intermediate
  • Total: 17 min
  • Prep: 5 min
  • Cook: 12 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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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