Pesto Sole Fillets With Sun-Dried Tomato Linguine
Prep Time
Cooking Mode
1 pkg lb linguine
60 mL (¼ cup) cup olive oil
1 pkg lb sole fillets
60 mL (¼ cup) cup basil pesto
To taste salt
To taste pepper
4 garlic cloves, minced
125 mL (½ cup) cup sun-dried tomatoes in oil, drained and chopped
1 lemon, zested and juiced
2.5 mL (½ tsp) tsp red pepper flakes
1 pkg lb linguine
60 mL (¼ cup) cup olive oil
1 pkg lb sole fillets
60 mL (¼ cup) cup basil pesto
To taste salt
To taste pepper
4 garlic cloves, minced
125 mL (½ cup) cup sun-dried tomatoes in oil, drained and chopped
1 lemon, zested and juiced
2.5 mL (½ tsp) tsp red pepper flakes
Directions
1Preheat oven to 400°F (200°C).
2In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.
3Pour 1 tbsp (15 mL) oil into a shallow baking dish and add sole fillets.
4Spread pesto onto sole fillets. Season to taste.
5Bake for 5 to 7 minutes or until fish is opaque.
6Heat 1 tbsp (15 mL) oil in pot and sauté garlic and sun-dried tomatoes. Return pasta to pot and add remaining olive oil, zest, lemon juice and red pepper flakes. Season with salt and pepper to taste and mix well.
7Serve fish with sun-dried tomato linguine.
Disclaimer
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Personal Note
Personal Note