Sole and Toasted Pumpkin Seed Pesto Rolls

Ease of preparation rating: Easy.

Yield:  4 servings.

Toasted Pumpkin Seed Pesto

Ingredients:

½ cup (120ml) pumpkin seeds, hulled

3 tablespoons (45ml) canola oil

2 cloves garlic, minced

Salt and pepper, to taste

1 cup (240ml) fresh basil leaves, packed

½ cup (120ml) olive oil

1 tablespoon (15ml) lemon juice

1 teaspoon (5ml) lemon zest

2 tablespoons (30ml) parmesan cheese

Method:

Heat the canola oil in a frying pan over medium-high heat.

Add seeds, garlic and salt.

Toast for 5 minutes, and remove from to cool.

Place in a blender with the remaining ingredients.

Remove the pesto and keep in the refrigerator.

Sole Rolls

Ingredients:

4 fillets Dover sole (4 ounces each or 120 grams each)

Toasted Pumpkin Seed Pesto

Salt and pepper, to taste

Method:

Preheat oven to 350^oF (180^oC).

Pat sole fillets dry, and season with salt and pepper.

Spread pesto over one side of the sole using the back of a tablespoon.

Roll the fish gently and run a skewer through the seam of the roll. This will hold the roll shut while baking.

Place rolls with the pesto facing upwards on a baking tray with parchment paper.

Bake fish in oven for 8-10 mins, or until the fish is firm in the middle.

*Serve with Fried Basil and Cherry Tomatoes Salad. See recipe.

*Serve with Caprese Salad. See recipe.