Sole with Creamy Pesto is light, easy and totally delicious. I’ve always loved fish -all kinds. I think this stems from the fact that I was lucky enough to have both a Dad and a Grandfather who took me fishing. With Dad, we’d go to streams and lakes for trout and use salmon eggs for bait.
Sole with Creamy Pesto
With my Grandpa we’d head out to sea for bigger fish. I still remember getting up at 4:00 am when it was still dark. His boat, the Laur Max, was moored at Shelter Island in San Diego and we’d motor through the darkness, only stopping at the Bait Dock for live anchovies and sardines which immediately went into the Bait Tank. Then we’d head out to sea where the chop of the waves began to pick up.
There’s nothing like watching the sun rise over the ocean especially when you can no longer see land. I felt like Columbus. Just after the sunrise, Grandpa would set us up with our fishing poles. He adjusted the weights and taught me how to bait my own hook and how to cast out. He also taught me, as my Dad did, that fishing requires patience. And so I patiently waited for that first nibble.
If his pole got a fish on first, he would immediately hand it over to me or one of his other grandchildren, so he could teach us how to reel in a fish. We caught an incredible variety of fish from bonito, to yellowtail, to barracuda, to halibut, to sea bass and sole. I guess that early memory taught me how important it was to get fresh food from the source.
And so I actually caught sole that my Grandmother would bake it for us. When it’s that fresh, it’s wonderfully tender and sweet. If you’ve read my article, Best Choices When Buying Seafood, you’ll see that Sole is on the list. This mild fish is great for sautéing, but because it’s so delicate, it has a tendency to fall apart when you flip it over.
So for that reason, like my Grandmother, I prefer baking sole. I’ve made it all kinds of ways: with lemon butter sauce, to a mayonnaise dill sauce to Cajun Style. I decided, because I’m a fan of pesto, I would use that in my sauce. But pesto itself is a little strong for this mild sauce, so I added a little cream fraische to lighten it up a bit and the result was fabulous. Hope you like Sole with Creamy Pesto as much as we did.
Sole with Creamy Pesto
- 2 4 oz Filet of Sole
- 1/4 Cup Pesto sauce
- 1 Tbsp Creme Fraiche
- 1 Tbsp Panko
- Preheat oven to 400 degrees F
- Add Sole in a single layer in lightly greased ovenproof dish.
- Mix Pesto with Creme Fraiche and cover each filet with pesto mixture.
- Sprinkle Panko evenly over both filets.
- Bake 12-15 minutes until filets flake easily