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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
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