Breaded sole with herb pesto
For the fish
- ½ loaf of white bread, crust removed
- 2 tbsp mixed fresh herbs (flatleaf parsley, basil, chives)
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 free-range eggs
- 1 lemon sole fillet
For the pesto
Preheat the oven to 220C/425F/Gas 7.
Place the bread into a food processor and blend to form crumbs.
Add the herbs with the seasoning and pulse again.
Add the olive oil and eggs and blend to form a smooth paste.
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.
To make the pesto, mix the herbs, vinegar, olive oil, salt and freshly ground pepper and lemon juice in a bowl.
To serve, transfer the breaded fillet to a plate and spoon over the herb pesto.