Sole with lemon-Basil Pesto
Sole
with lemon-Basil Pesto
“This bright, citrusy
no-cook pesto started as a dipping sauce in my house. But I liked
it so much, I started
making it to serve with sole, which proved to be a great way to get
Jade to eat fish. The
sole is nice and light and needs only a smear of the lemon-basil pesto
to make a simple,
elegant dish.”
Serves 4
¼
cup plus
1 tablespoon extra virgin olive oil
2
tablespoons fresh lemon juice (from
1
large lemon)
2
large garlic cloves, smashed
¼
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
8
(2-ounce) skinless sole fillets
½
cup Lemon-Basil Pesto (recipe at right)
Directions
1.
In an 8-inch square glass dish, combine ¼ cup of the olive oil with the lemon
juice,
garlic,
salt and pepper. Whisk the marinade to blend.
Add
the sole and turn several times to coat evenly. Let stand for 15 minutes.
2. Heat a large nonstick skillet over medium high heat with 1 tablespoon oil.
Remove
4 sole fillets from the marinade, letting excess marinade drip off, and sear
for
Turn
the fish over and sear until just cooked through, about 3 minutes. Transfer to
plates and repeat with remaining 4 pieces of sole. Top each serving with 2
tablespoons of pesto and serve.
Lemon-BasiL pesto
Makes about ¾ cup
2
packed cups fresh basil leaves
⅓ cup
pine nuts, toasted Grated zest of 1 large lemon
2
tablespoons fresh lemon juice (from
1
large lemon)
1
medium garlic clove, smashed
½
teaspoon kosher salt
¼
teaspoon freshly ground black pepper
⅓ cup
extra virgin olive oil
⅓ cup
freshly grated Parmesan cheese
Directions
1.
In a food processor, pulse the basil, pine nuts, lemon zest, lemon juice,
garlic, salt and pepper until finely chopped.
2.
With the machine running, gradually add the oil and blend until the mixture is
smooth and thick. Add the cheese and pulse until just incorporated.
Nutrition score per serving (includes pesto): 325 calories, 25g fat (4g saturated), 23g
protein, 3g carbohydrates, 1g fiber, 287mg sodium
All Fitness ___ Sole with lemon-Basil Pesto
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