Sole with Pesto Cream
Elevate your seafood dinner with this sumptuous Sole with Pesto Cream recipe, a perfect harmony of delicate flavors and creamy indulgence. Tender sole fillets, lightly pan-fried to golden perfection, are nestled in a luscious sauce made with basil pesto, heavy cream, and a bright splash of lemon juice for a zesty finish. The dish is artfully complemented by a sprinkle of Parmesan cheese and optional fresh basil garnish, making it as visually stunning as it is delicious. Ready in just 30 minutes, this easy yet elegant dish is ideal for weeknight meals or impressing guests at dinner parties. Pair it with a side of roasted vegetables or buttery mashed potatoes for a restaurant-quality dining experience right at home.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 0.25 cups basil pesto
- 1 tablespoon lemon juice
- 0.25 cups grated Parmesan cheese
- 2 tablespoons fresh basil leaves (optional, for garnish)
Instructions
Pat the sole fillets dry with paper towels and season both sides with salt and black pepper.
Lightly dredge the sole fillets in the flour, shaking off any excess flour.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Once the butter is melted and the oil is hot, add the sole fillets to the skillet. Cook for 2-3 minutes on each side, until the fish is golden and cooked through. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium-low and add the heavy cream. Stir occasionally, scraping any browned bits from the bottom of the pan.
Add the basil pesto to the cream and mix until fully incorporated. Let the sauce simmer gently for 3-4 minutes.
Stir in the lemon juice and grated Parmesan cheese, and allow the sauce to thicken slightly, about 2 minutes.
Reduce the heat to low and return the sole fillets to the skillet, spooning the pesto cream sauce over them. Cook for 1-2 minutes to heat the fish through.
Transfer the sole fillets to serving plates and drizzle with the remaining pesto cream sauce.
Garnish with fresh basil leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 315 mg | 24% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
