Baked sole with pesto
Serves 4
1 1/2 pounds fillet of sole
1 lemon juiced
3 tablespoons salt
Pesto
3 bunches basil, cleaned and picked
1/4 cup mellow white miso
1/2 cup pine nuts
2 cloves garlic
1/4 cup olive oil
- Preheat oven to 350 degrees.
- Combine all pesto ingredients in food processor and puree; set aside.
- Coat fish with juice of one lemon and salt; rinse with cold water and pat dry. Place in baking dish.
- Generously coat each fillet with pesto (on the top only).
- Cover baking dish with tin foil and bake for 15 minutes (or until sole is cooked through).
Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.
