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Breaded sole with herb pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Gino D'Acampo

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the bread into a food processor and blend to form crumbs.

  3. Add the herbs with the seasoning and pulse again.

  4. Add the olive oil and eggs and blend to form a smooth paste.

  5. Lay the lemon sole fillet onto a non-stick baking sheet. Spread the herb and bread mixture onto the fish to cover. Place in the oven and bake for 5-6 minutes, until golden and cooked through.

  6. To make the pesto, mix the herbs, vinegar, olive oil, salt and freshly ground pepper and lemon juice in a bowl.

  7. To serve, transfer the breaded fillet to a plate and spoon over the herb pesto.

Ingredients

For the fish

  • ½ loaf of white bread, crust removed
  • 2 tbsp mixed fresh herbs (flatleaf parsley, basil, chives)
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 free-range eggs
  • 1 lemon sole fillet

For the pesto

  • 2 large handfuls fresh mixed herbs (flatleaf parsley, basil, chives), finely chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • salt and freshly ground pepper
  • squeeze of lemon juice

Shopping List

Breaded sole with herb pesto

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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