Baked Mediterranean Sole w/ Pesto Pasta

Baked Mediterranean Sole w/ Pesto Pasta

  • Sole
  • Lodging
  • B & I
  • C & U
  • Casual Dine/FSR
  • Entree
  • Cook as Desired
  • Flavor Profile: Italian
  • Complexity: Easy
  • Dietary Concerns: Gluten, Nuts, Egg


Yield: 4 Servings
  • 1 ea
  • ½ cups
    Olive Oil
  • ½ cup
    Unsalted Butter, melted
  • 2 ea
    Shallots, thinly sliced
  • 2 tbsp
  • 1 tsp
    Kosher Salt
  • 1 tsp
    Black Pepper
  • 1 tsp
    Ground Cumin
  • 1 tsp
    Garlic Powder
  • 4 oz ea
    Sole Fillets
  • 6 ea
    Green Onions, tops trimmed and thinly sliced half length wise
  • ½ cup
    Dill or Parsley, chopped
  • 8 oz
    Pasta of Choice, cooked al dente
  • ¾ cup
    Prepared Pesto, preferred brand


In a small bowl whisk together first 5 ingredients. Season each fish fillet with salt, black pepper, cumin and garlic on each side. Place the fillets on a lightly oiled prepared baking pan. Cover with the buttery lemon mixture and arrange reserved green onions atop. Bake in a preheated 375 degree oven for 10-15 minutes until fully cooked. In a sauté pan large enough to comfortably hold the pasta add the pesto and ½ cup of water. Heat oven a medium high setting and whisk until fully combined. Add the reserved pasta and mix to fully incorporate the pesto and heat the pasta. Serve baked sole fillets atop individual portions of pesto pasta.

Pairing Suggestions

Create an even more delicious offering with a nice steamed vegetable or a light Caesar salad.

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