| Level: | Intermediate |
| Total: | 17 min |
| Prep: | 5 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 4 sole fillets (about 5 ounces each)
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup prepared basil pesto
- 1 teaspoon finely grated lemon zest
- 1 cup rice, regular or instant, cooked according to package directions
- Ground paprika
Instructions
- 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 a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 573 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 122 mg |
| Sodium | 772 mg |
Reviews
Made this last night for the family. Sole is hard to find and expensive, if found, in North Dakota. Unfortunately, Cod was really the only fish I could find. Not a fan of Tilapia. The dish was amazing! Also, used long grain rice, never really have minute rice on hand.