• 4 fillets of lemon sole
  • a little oil
  • for the pesto:
  • 110 g fresh basil leaves
  • 150 ml extra virgin olive oil
  • 50 g pistachio nuts (shelled)
  • 1 garlic clove
  • 50 g freshly grated parmesan
  • pinch of salt


  • First make the pesto by placing all the pesto ingredients in a food processor. Blend for 2 minutes.
  • Place the sole fillets in a large bowl, pour the pistachio pesto over them and baste well.
  • Place a frying pan over a medium heat, add a drop of oil and add the fillets to the pan. Cook on each side for 2 minutes. Eat straight away!
  • Variations:
  • Lemon Sole Pan-fried in Basil Pesto:
  • Replace the pistachios with pine nuts.
  • Lemon Sole Pan-fried in Coriander, Hazelnut and Lemon Pesto:
  • Replace the basil with fresh coriander.
  • Replace the pine nuts with hazelnuts.
  • Add the juice of half a lemon.


Clodagh's tip for a dinner tipple: Rancio sec from Southern France is great with a pistachio pesto.