Pesto Sole Fillets With Sun-Dried Tomato Linguine Recipe

Name: Pesto Sole Fillets With Sun-Dried Tomato Linguine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pkg (500 g) linguine; 60 mL (1/4 cup) olive oil, divided; 1 pkg (907 g) sole fillets, thawed; 60 mL (1/4 cup) basil pesto; to taste, salt; to taste, pepper; 4 garlic cloves, minced; 125 mL (1/2 cup) sun-dried tomatoes in oil, drained and chopped; 1 lemon, zested and juiced; 2.5 mL(1/2 tsp) red pepper flakes

Ingredients

1 pkg (500 g) linguine
60 mL (1/4 cup) olive oil, divided
1 pkg (907 g) sole fillets, thawed
60 mL (1/4 cup) basil pesto
to taste, salt
to taste, pepper
4 garlic cloves, minced
125 mL (1/2 cup) sun-dried tomatoes in oil, drained and chopped
1 lemon, zested and juiced
2.5 mL(1/2 tsp) red pepper flakes

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Preheat oven to 400°F (200°C).
In a large pot of boiling salted water, cook pasta according to package directions.
Drain and set aside.
Pour 1 tbsp (15 mL) oil into a shallow baking dish and add sole fillets.
Spread pesto onto sole fillets.
Season to taste.
Bake for 5 to 7 minutes or until fish is opaque.
Heat 1 tbsp (15 mL) oil in pot and sauté garlic and sun-dried tomatoes.
Return pasta to pot and add remaining olive oil, zest, lemon juice and red pepper flakes.
Season with salt and pepper to taste and mix well.
Serve fish with sun-dried tomato linguine.