This oven baked sole fillet recipe is big on taste and ready in just 15 mins! The pesto adds the right sweet herbal note to this delicate fish without being overpowering.
Sometimes choosing to eat healthier, and lighter means extra prep time in the kitchen but with this recipe, it’s ready in a snap! And it’s elegant enough to serve for a dinner party (without spending too much time in the kitchen)
I find that sole fillets, although flaky, doesn’t taste like much and in fact they’re kinda bland. It’s the type of fish that tends to take on the flavour of the ingredients in which they’re cooked. By giving the fillets a sprinkle of herbs and pepper beforehand it jump starts the flavour train. Then adding the pesto mix and olives – well now you’ve got yourself a runaway train straight to Flavour Town!
Ingredients
- Sole Fillets (approx. 900g)
- Vegan Pesto (get the recipe here)
- 1 tbsp. Olive Oil
- 1 tbsp. lemon juice
- 2 tbsp. melted butter
- 10 chopped green olives (or substitute for capers)
- 2 chopped green onions (white parts only)
- Black pepper
- Garlic powder
- Cumin powder
- Salt
Directions
- Preheat oven to 375 degrees.
- Line baking sheet with aluminum foil and spray with no-stick cooking spray.
- Sprinkle sole with black pepper, garlic powder, cumin on both sides.
- Combine vegan pesto with olive oil, lemon juice, melted butter.
- Stir in olives and white part of green onion.
- Drizzle on sole fillets and bake for 10-15 mins. until flaky.
- When done, sprinkle with finely chopped parsley (optional)
Joyful Hostess Tip: Serve with rice and a ready made salad this baked sole fillet recipe also makes an easy dinner party main dish.
