Sole and toasted pumpkin seed pesto rolls
Ingredients
Toasted pumpkin seed pesto:
- 1/2 cup (120 milliliters) pumpkin seeds, hulled
- 3 tablespoons (45 milliliters) canola oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup (240 milliliters) fresh basil leaves, packed
- 1/2 cup (120 milliliters) olive oil
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon (5 milliliters) lemon zest
- 2 tablespoons (30 milliliters) parmesan cheese
Sole rolls:
- 4 fillets dover sole (120 grams each)
- Toasted pumpkin seed pesto
- Salt and pepper, to taste
Directions
Toasted pumpkin seed pesto:
- Heat the canola oil in a frying pan over medium-high heat.
- Add seeds, garlic and salt.
- Toast for five minutes, and remove from to cool.
- Place in a blender with the remaining ingredients.
- Remove the pesto and keep in the refrigerator.
Sole rolls:
- Preheat oven to 350F (180C).
- Pat sole fillets dry, and season with salt and pepper.
- Spread pesto over one side of the sole using the back of a tablespoon.
- Roll the fish gently and run a skewer through the seam of the roll. This will hold the roll shut while baking.
- Place rolls with the pesto facing upwards on a baking tray with parchment paper.
- Bake fish in oven for eight to ten minutess, or until the fish is firm in the middle.
- Serve with fried basil and cherry tomato salad (see recipe) or caprese salad (see recipe).
