Sole and toasted pumpkin seed pesto rolls

By Spencer Watts
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SERVES
4
TOTAL TIME

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:

  1. Heat the canola oil in a frying pan over medium-high heat.
  2. Add seeds, garlic and salt.
  3. Toast for five minutes, and remove from to cool.
  4. Place in a blender with the remaining ingredients.
  5. Remove the pesto and keep in the refrigerator.

Sole rolls:

  1. Preheat oven to 350F (180C).
  2. Pat sole fillets dry, and season with salt and pepper.
  3. Spread pesto over one side of the sole using the back of a tablespoon.
  4. Roll the fish gently and run a skewer through the seam of the roll. This will hold the roll shut while baking.
  5. Place rolls with the pesto facing upwards on a baking tray with parchment paper.
  6. Bake fish in oven for eight to ten minutess, or until the fish is firm in the middle.
  7. Serve with fried basil and cherry tomato salad (see recipe) or caprese salad (see recipe).

WATCH

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