Breaded sole with herb pesto



For the fish

For the pesto


  1. Preheat the oven to 220C/425F/Gas 7.

  2. Place the bread into a food processor and blend to form crumbs.

  3. Add the herbs with the seasoning and pulse again.

  4. Add the olive oil and eggs and blend to form a smooth paste.

  5. Lay the lemon sole fillet onto a non-stick baking sheet. Spread the herb and bread mixture onto the fish to cover. Place in the oven and bake for 5-6 minutes, until golden and cooked through.

  6. To make the pesto, mix the herbs, vinegar, olive oil, salt and freshly ground pepper and lemon juice in a bowl.

  7. To serve, transfer the breaded fillet to a plate and spoon over the herb pesto.