Rolled Sole with Wild Garlic Pesto
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1) To make the pesto, combine all the ingredients in the food processor. Whizz until well combined. Remove and set aside.
2) Spread the pesto along the non-skin side of the sole. Roll up and secure using a cocktail stick.
3) Press oven function and click on steam at 85 C for 3 minutes or bake covered on a tray lined with baking parchment paper at a preheated oven 180C for 15 minutes.
4) For the salsa, combine all the ingredients together.

To serve the stylish way
Dust the plate with a sprinkling of black pepper, place the cooked sole in the centre and place the salsa to the side. Garnish with wild garlic leaves or basil leaves.
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cook: Main course

Rolled Sole with Wild Garlic Pesto

This is a very impressive recipe and puts style into a simple dish. It also works well with plaice fillets. Healthy, colourful and quick – the perfect combination for a meal for 2!   If you can’t find or purchase wild garlic, use 20g baby spinach leaves with one clove garlic.

Preparation Time: 20 minutes
Cooking Time: 3 minutes for pure steam or 15 minutes in the oven
Serves: 2 people


For the pesto
2 tablespoons wild garlic/ baby spinach leaves and 1 garlic clove
2 tablespoons pine nuts
50ml extra virgin olive oil
1 tablespoon Parmesan cheese
Salt and freshly ground black pepper

For the sole
4 lemon sole fillets – skin removed (2 fish weight about 675g/ 1 ½ lb)
Juice and zest of 1 lemon
Salt and freshly ground black pepper

Tomato and black Olive Salsa
100g finely chopped cherry tomatoes
100g finely chopped black olives
2 tablespoons fresh basil finely chopped
2 tablespoons wild garlic leaves
1 tablespoons extra virgin olive oil
Pinch of sugar
Season to taste
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