Fillet of Sole with Lemon, Basil & Pine Nuts

 If you’re looking for a recipe to give some zing to how you cook fish, look no further. This Sicilian classic just might change how you feel about eating fish.Elegant in it’s simplicity, this flavourful dish is quick to put together. Make no mistake though, it’s as tasty and decadent as anything slaved over for much longer.This dish is absolutely perfect for a weeknight meal, and grand enough for any guest. The combination of very moist fish, the bold hits of lemon & basil, along with the crunch of the buttery pine nuts is sure to make this a favourite in your house.

I used my well looked after cast iron skillet, which worked a dream. I keep it well seasoned, so it works like the nonstick pans… but with the bonus of the lovely brown bits from cooking, which are essential to any good sauce.

This comes together very fast, so be sure to have anything you’re serving it with ready before you start. As recommended below, I’d go with the olive oil mashed potatoes. Have them ready and keeping warm while you take the few minutes needed to put this recipe together. 

Fillet of Sole with Lemon, Basil & Pine Nuts

This recipe is from the executive chef of Felidia in New York City, who likes to serve it with olive oil mashed potatoes. In a word… Yum! Much better choice than the usual rice served with fish… if you ask me. Serves 2.

4 small sole fillets (about 3 oz. each)
Freshly ground black pepper
5 Tbsp. extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup toasted pine nuts
1/4 cup fresh basil, torn or cut into chiffonade (thin shreds)
Add the pine nuts to a small skillet and toast over medium heat – stirring and watching carefully so they don’t burn. This should only take a few minutes. Remove from heat.

Return the skillet over medium high and add 4 Tbsp. of the olive oil.Season the fillets with salt and pepper and sauté the fillets on one side (in batches if necessary) until the edges begin to turn opaque, approx 2 minutes. Carefully turn them over and cook for 1 to 2 minutes to finish; transfer the fillets to a serving platter. Carefully add the lemon juice to the pan, scrape up any browned bits and boil the juice to reduce it to about 1 Tbsp., about 1 minute. Add the pine nuts and basil and remove the pan from the heat. Spoon the contents of the pan over the fillets. Top with the remaining 1 Tbsp. olive oil, and serve. Buon appetito~

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