Pesto Sole


2 oz fresh basil
2 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup pine nuts - toasted
olive oil - approximately 1/4 cup
salt and pepper to taste
Pesto Sole
2 fillets lemon sole, roughly 12 oz's
juice of 1 lemon
1/4-1/2 cup pesto sauce - fresh made
salt and pepper


Spread pine nuts in a single layer on a foil lined baking tray.
Bake at 400 degrees for 5-6 minutes. Since I was starting from a non-heated toaster oven I went for 6 minutes and it came out just perfect.
Take out of the oven when just browned and the oils are just releasing.
Add basil, garlic and pine nuts to a food processor. You can use a blender if you are in a pinch.
Season with salt and pepper.
Spin until the ingredients are coarse ground.
With the food processor running add olive oil until you reach the desired consistency, a nice paste.
Add the grated cheese in last. Spin very briefly so all the ingredients blend without melting the cheese.
Grease a foil lined baking sheet big enough for your fillets.
Wash your fish and pat dry with a paper towel. Squeeze fresh lemon juice over each of the fillets and season with salt and pepper.
Place the fish seasoned side down. Put some pesto on each of the fillets.
Spread the pesto evenly over the fillets adding pesto where needed.
Bake at 400 degrees for 20 minutes. Serve with steamed clams and corn. This is so basic and tasty. It's easy enough to make on any given weekday for a healthy meal, light and not overpowering. Serve with the leftover white wine from the steamed clams and you have a great meal which you can whip up in 20 minutes.


After a long weekend of eating meat, meat and nothing but meat I decided we should try to be a bit healthier. My wife and I took the tot down to Jordan's Lobster Farm and picked up some lemon sole, a dozen clams and a couple of ears of corn. What ensued was Pesto Sole, steamed clams and corn on the cob. Delicious, pretty healthy and relatively light. Serve with a nice cold white wine.

Other Names:

Lemon sole covered in a fresh made pesto basil


2 Servings


Friday, June 22, 2012 - 12:12pm


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