Sole With Lemon Basil Pesto Recipes
SOLE WITH PESTO CREAM
Provided by Robin Miller : Food Network
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
SOLE WITH LEMON BASIL PESTO
Steps:
- See page 202 of Giada's Feel Good Food.
SOLE WITH PESTO CREAM
I saw Robin Miller make this on the Food Network the other day and it looked so good I had to try it. I think you'll enjoy it, too.
Provided by mer5901
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 medium bowl whisk together heavy cream, pesto, and lemon zest.
- Add mixture to pan and bring to a simmer, until sauce thickens.
- Serve fish with rice (if desired) and spoon sauce overall.
Nutrition Facts : Calories 354.5, Fat 22.4, SaturatedFat 11.4, Cholesterol 134.3, Sodium 187.4, Carbohydrate 6.4, Fiber 3.7, Sugar 0.2, Protein 32.7
PAN-BAKED LEMON SOLE WITH SPINACH, OLIVES, AND TOMATOES
Steps:
- Make sauce:
- Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoes with juice, breaking them up with a spoon, and gently simmer, stirring occasionally, until thickened, about 20 minutes. Add sea salt and pepper to taste and remove from heat.
- Prepare fish while sauce simmers:
- Preheat oven to 400°F.
- Pulse olives, basil, and anchovy to a coarse paste in a food processor (or finely chop with a knife). Add 2 tablespoons oil and pulse to combine.
- Lay fish fillets, skinned sides down, on a work surface and season with pepper. Divide olive paste among fillets and spread evenly. Beginning at narrow end, roll up each fillet.
- Bake fish:
- Arrange fish rolls, seam sides down, on tomato sauce in gratin dish. Drizzle with remaining tablespoon oil and bake, uncovered, in middle of oven, until fish is just cooked through, about 15 minutes.
- Transfer fish to 4 heated plates. Heat tomato sauce in gratin dish over moderate heat (on stovetop), then add spinach and cook, stirring, until wilted, about 1 minute. Spoon sauce with spinach alongside fish.
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