Recipes

Baked Sole with Watercress Pesto Sauce
  • Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/3 cup minced green pepper
  • 1 large shallot, minced
  • 1-1/2 cups chopped mushrooms
  • salt and freshly ground pepper to taste
  • 1 fresh tomato, thinly sliced
  • 1 pound sole fillets
  • 1/2 cup Basil Watercress Pesto (page 20)
  • 3 tablespoons light cream
Directions
  1. Preheat oven to 350F
  2. In a saute pan, heat the butter and oil and saute the pepper and shallots for 2 minutes
  3. Add the chopped mushrooms and continue to saute until the mushrooms begin to soften
  4. Season to taste with salt and pepper
  5. Layer half the sole fillets in a lightly oiled, low-sided bak- ing dish
  6. Cover with the pepper, shallots, and mushrooms
  7. Place slices of tomato over all
  8. Layer the remaining sole fillets on top and cover with foil
  9. Bake for 15 minutes
  10. Meanwhile, combine the pesto with enough cream to make a thick pourable sauce
  11. Cover the sole with the pesto sauce, return to the oven, and bake uncovered until the sauce is bubbly, about 5 minutes
  12. Serve hot
  13. Serves 4.


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