Sole With Lemon-basil Pesto

Posted: Friday, September 18, 2015

This no-cook sauce – a particularly bright, citrusy pesto-started as a dipping sauce in our house. ┬áBut I liked it so much I started making it to serve with sole.The sole is nice and light and needs only a smear of the lemon-bsil pesto to make a simple, elegant dish.

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Serves 4

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 large lemon)
2 large garlic cloves, smashed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) skinless sole fillets
1/2 cup Lemon-Basil Pesto

Per serving (includes pesto). Calories 325; Protein: 23g; Carbohydrates: 3g; Dietary Fiber: 1 g; Sugar: 1g; Total Fat: 25g, Saturated Fat: 4g; Sodium: 287mg.

In an 8-inch square glass dish, combine 1/4 cup of the olive oil, 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.

Heat a large nonstick skilled over medium-high heat. Add the remaining 1 tablespoon olive oil. remove 4 sole fillets from the marinade, letting any excess marinade drip off, and add to the hot pan. Sear for 2 minutes and then turn the fish over. Sear until just cooked through, about 3 minutes longer. transfer to plates and repeat with the remaining 4 pieces of sole. Top each serving of sole with 2 tablespoons of the lemon-basil pesto and serve.

Lemon-basil Pesto

Makes about 1/4 cup

2 packed cups fresh basil leaves
1/2 cup pine nuts, toasted
Grated zest of 1 large lemon
2 tablespoons fresh lemon juice (from 1 large lemon)
1 garlic clove, smashed and peeled
1/2 teaspoon salt
1/4 freshly ground black pepper

1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese.

In a blender or food processor, pulse the basil, pine nuts, lemon zest, lemon juice, garlic, salt and pepper until finely chopped. 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.