Sole Roulades with Herbs and LemonAnother recipe I am not worthy enough to prepare courtesy La Tartine Gourmande.
Preheat the oven to about 400 degrees.
Prepare the pesto: Crush peeled garlic cloves with the sea salt in a mortar. Add the basil leaves, the pine nuts and continue to crush and then add the olive oil (3 tbsp or so). The consistency should not be too thick.
Then prepare the fish: Place the sole fillets on a wooden board and sprinkle pepper on both sides. Brush some of the pesto on the exposed side, place two slices of lemon on top then roll the fillet up and tie it with the string, crossing at the top and bottom of the rolled fish.
Place the fish roulades in an oven dish brushed with olive oil with a piece of thyme on top of each roulade and then pour a dash of olive oil. Cook for about 15 minutes, remove and serve immediately.
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