← Back to Search Results
baking mediterranean
Filet of Sole with Coriander Pesto Recipe-8866

Photo by: Joseph De Leo
Comments: 0


Pesto is traditionally linked to basil; but being thoroughly modern, we can take a few liberties. In this dish, the sunbelt tastes of the pesto come from fresh coriander, lime juice and hot chilies. It’s a concoction perfected by one of my own food gurus, Amnon Medad — absolutely the best home cook known to me. He uses it on pizza, with grilled vegetables, with pasta and also as here, with fish. It’ll open a new dimension to your notions of filet of sole, adding some zest to the tired, bland taste that so often characterizes “fresh” sole — which, as often as not, means “freshly defrosted” — on this side of the Atlantic.

Yield: Serves 4


For the Pesto:

  • 1 cup (250 mL) packed roughly chopped coriander 
  • ½ cup (125 mL) grated strong Italian cheese, such as Asiago, Crotonese or aged Provolone (about 2 oz [50 g])
  • ¼ cup (50 mL) pine nuts 
  • 2 tbsp (25 mL) lime juice 
  • 1 to 2 tbsp (15 to 25 mL) minced fresh hot chilies or ¼ to ½ tsp (1 to 2 mL) cayenne pepper 
  • ¼ tsp (1 mL) salt 
  • 1/8 tsp (0.5 mL) freshly ground black pepper 
  • ¼ cup (50 mL) extra virgin olive oil 

  • 1 tsp (5 mL) olive oil 
  • 1 lb (500 g) filet of sole (about 4 fillets) 
  • 8 thin strips red bell pepper 
  • Steamed rice as an accompaniment


  • Baking sheet


Preheat oven to 425° F (220 °C) 

1. Make the pesto: In a food processor combine coriander, cheese, pine nuts, lime juice, chilies, salt and pepper; process until finely chopped. With machine running, add ¼ cup (50 mL) olive oil through the feed tube; continue to process until smooth, scraping down sides of bowl once. You should have about 1 cup (250 mL) of a bright green, dense paste. Divide in half. Store one half for another use, tightly covered, in refrigerator for up to 3 days. Set other half aside.

2. Brush the underneath (darker side) of the fillets with a little oil. Lay on baking sheet, oiled side down. Spread about 1 tbsp (15 mL) of the pesto on each filet covering the entire surface. Bake for 6 minutes, without turning. Remove from oven and divide fillets between 4 warmed plates. Heap 1 tbsp (15 mL) pesto on the middle of each fillet. Decorate with 2 red pepper strips making an “x” on each fillet. Serve immediately, accompanied by rice and, if desired, a vegetable of your choice.

© 1998 Byron Ayanoglu and Algis Kemezy

Note from Cookstr's Editors

Nutritional information does not include steamed rice.


Nutritional Information

Nutrients per serving (% daily value)

359kcal (18%)
136mg (14%)
31mg (52%)
91mcg RAE (3%)
70mg (23%)
5g (26%)
26g (40%)
374mg (16%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-masala American Masala
by Suvir Saran
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
lidias-italy Lidia's Italy
by Lidia Bastianich
flavor Flavor
by Rocco DiSpirito
a-new-way-to-cook A New Way to Cook
by Sally Schneider
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?