Sole With Lemon Basil Pesto Recipes

SOLE WITH PESTO CREAM

Sole with Pesto Cream image

Provided by Robin Miller : Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 9

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

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

SOLE WITH LEMON BASIL PESTO image

Categories Fish Lemon

Yield 4

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
2 tablespoons fresh lemon juice
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
8 (2 oz) skinless sole fillets
2 packed cups fresh basil
1/3 cup pine nuts
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 garlic clove
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
1/3 cup Parmesan cheese

Steps:

See page 202 of Giada's Feel Good Food.

SOLE WITH PESTO CREAM

Sole With Pesto Cream image

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

Ingredients

4 sole fillets (about 5 oz. each)
salt and pepper
1 tablespoon olive oil
2 tablespoons butter
1/2 cup heavy cream
1/2 cup basil pesto, prepared
1 teaspoon lemon peel, finely grated

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

Pan-Baked Lemon Sole with Spinach, Olives, and Tomatoes image

Provided by Jamie Oliver

Categories Fish Olive Tomato Bake Basil Spinach White Wine Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 garlic cloves, sliced
5 tablespoons extra-virgin olive oil
1/2 cup Chardonnay or other dry white wine
1 (28- or 32-oz) can whole tomatoes in juice
Fine sea salt to taste
1/2 cup brine-cured black olives (3 oz), pitted
1/4 cup packed fresh basil leaves
1 flat anchovy fillet
4 (7-oz) lemon sole fillets
5 oz baby spinach

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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