Sole with pesto cream
Ingredients
Method
1) Season both sides of the sole with salt and black pepper. In a large frying pan, heat the oil and butter over a medium-high heat. Add the sole and cook for 1-2 minutes per side, until golden brown.
2) In a medium-sized bowl, whisk together the double cream, pesto and lemon zest. Add the mixture to the pan and bring to a simmer. Simmer 2 minutes, until the sauce thickens.
Transfer the rice to a serving platter. Place the sole on the rice, spoon the sauce over the fish and sprinkle with paprika just before serving.
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Overall Rating:
3.50
(12)
