Prep 5 mins
Cook 5 mins
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.
- 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
- 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.
This is a lovely dish, and easy to prepare. I did use a little flour to dust on the fillets, as that's how I usually saute fish, then followed exactly. Thanks for posting! Made for Spice/Herb of the Month.
Sorry but this receipe didn't work for me at all. I used frozen fish. Even though it was thawed it was so pack with water that it never got brown when frying. Then the sauce didn't have flavor. You mentioned pesto and that's what I used but maybe you meant to say jarred/store bought pesto that was already seasoned, because my prepared pesto of basil and oil didn't give it life. Maybe an experienced chef would have been able to salvage my meal or would have known what to avoid but I'm not a pro. I rarely throw food out but this went in the garbage. So, taking this receipe at face value, it needs tweeking.