Filet of Sole with Coriander Pesto Recipe

Name: Filet of Sole with Coriander Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (250 mL) packed roughly chopped coriander; 1/2 cup (125 mL) grated strong Italian cheese, such as Asiago, Crotonese or aged Provolone (about 2 oz [50 g]); 1/4 cup (50 mL) pine nuts; 2 tbsp (25 mL) lime juice; 1 to 2 tbsp (15 to 25 mL) minced fresh hot chilies or 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper; 1/4 tsp (1 mL) salt; 1/8 tsp (0.5 mL) freshly ground black pepper; 1/4 cup (50 mL) extra virgin olive oil; 1 tsp (5 mL) olive oil; 1 lb (500 g) filet of sole (about 4 fillets); 8 thin strips red bell pepper; Steamed rice as an accompaniment; Baking sheet

Servings: persons

1 cup (250 mL) packed roughly chopped coriander
1/2 cup (125 mL) grated strong Italian cheese, such as Asiago, Crotonese or aged Provolone (about 2 oz [50 g])
1/4 cup (50 mL) pine nuts
2 tbsp (25 mL) lime juice
1 to 2 tbsp (15 to 25 mL) minced fresh hot chilies or 1/4 to 1/2 tsp (1 to 2 mL) cayenne pepper
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
1/4 cup (50 mL) extra virgin olive oil
1 tsp (5 mL) olive oil
1 lb (500 g) filet of sole (about 4 fillets)
8 thin strips red bell pepper
Steamed rice as an accompaniment
Baking sheet

1
Preheat oven to 425 F (220 C)
2
Make the pesto: In a food processor combine coriander, cheese, pine nuts, lime juice, chilies, salt and pepper; process until finely chopped.
3
With machine running, add 1/4 cup (50 mL) olive oil through the feed tube; continue to process until smooth, scraping down sides of bowl once.
4
You should have about 1 cup (250 mL) of a bright green, dense paste.
5
Divide in half.
6
Store one half for another use, tightly covered, in refrigerator for up to 3 days.
7
Set other half aside.
8
Brush the underneath (darker side) of the fillets with a little oil.
9
Lay on baking sheet, oiled side down.
10
Spread about 1 tbsp (15 mL) of the pesto on each filet covering the entire surface.
11
Bake for 6 minutes, without turning.
12
Remove from oven and divide fillets between 4 warmed plates.
13
Heap 1 tbsp (15 mL) pesto on the middle of each fillet.
14
Decorate with 2 red pepper strips making an x on each fillet.
15
Serve immediately, accompanied by rice and, if desired, a vegetable of your choice.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup (250 mL) packed roughly chopped coriander, 1/2 cup (125 mL) grated strong Italian cheese, such as Asiago, Crotonese or aged Provolone (about 2 oz [50 g]), 1/4 cup (50 mL) pine nuts, 2 tbsp (25 mL) lime juice, and more.

Yes, Filet of Sole with Coriander Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Filet of Sole with Coriander Pesto

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