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● Sole with Red Pepper and Pistachio Pesto
1 pint cherry tomatoes, halved
1 bunch parsley, leaves only
juice of 1⁄2 lemon
1⁄3 cup extra-virgin olive oil, plus extra
salt and freshly ground pepper
8 sole filets, about 3 ounces each
2 cloves garlic
2 roasted red peppers
1⁄4 cup pistachios, shelled and roasted
1⁄4 cup Parmigiano-Reggiano, freshly grated
In a bowl, combine the tomatoes and parsley. Drizzle with the lemon juice and some olive oil and season with salt and pepper. Toss well to coat and set aside. Season the sole filets with salt and pepper and roll them up. Secure with toothpicks and set aside. In a skillet over medium heat, bring 1 inch of water to a simmer. Add the rolls and cover. Poach until the flesh turns white and is cooked through, about 7 minutes, turning once to cook on the other side. Meanwhile, in a food processor combine the garlic, roasted red peppers and pistachios. Season with salt and pepper and add the 1⁄3 cup of olive oil in a slow, steady stream. Purée until smooth. Transfer the pesto to a bowl and add the Parmigiano. Remove the fish from the poaching liquid and discard the toothpicks. Arrange the fish rolls in pairs on 4 individual plates. Drizzle with the pesto and serve with the tomato-parsley salad. ● Serves 4
Wine
Suggestion: Light-Bodied with a delicate bouquet