Sole with Pesto Cream Sauce and Confetti Rice

 Sole with Pesto Cream Sauce and Confetti Rice


4  2oz. filet of sole

½ cup pesto sauce

2-3 tablespoon heavy cream

4  tablespoons panko bread crumbs

Garnish the tops of each filet with some Pine nuts


Preheat the oven to 400 degrees.


In a greased baking dish, add the sole filets in a single layer.


Mix pesto sauce with the heavy cream and spread the sauce over each filet.


Sprinkle each filet on the top evenly with 1 tablespoon panko bread crumbs.


Bake for 12-15 minutes.


Garnish with pine nuts.



Confetti Rice

1 ½ cups long grain white rice

3 cups veggie stock

1 tablespoon extra virgin olive oil

¼ cup red bell pepper, finely diced

¼ cup carrots, peeled and finely diced

2 tablespoons red onion, finely diced

¼ cup flat leaf parsley, finely chopped


Cook rice according to package directions.


In a skillet on medium high heat, add the extra virgin olive oil.  Add the red bell pepper, carrots, red onion and saute for 3-5 minutes or until the veggies have softened.


Once the rice is done, add the veggie mixture to the rice and stir to combine.  Top with the chopped parsley and gently mix.  


Spoon rice onto a plate and top with pesto sole.  Serve.



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