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Preparation time
10 minutes
Total time:
20 minutes
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Ingredients
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1 pkg (500 g) linguine
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60 mL (1/4 cup) olive oil, divided
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1 pkg (907 g) sole fillets, thawed
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60 mL (1/4 cup) basil pesto
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To taste, salt
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To taste, pepper
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4 garlic cloves, minced
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125 mL (1/2 cup) sun-dried tomatoes in oil, drained and chopped
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1 lemon, zested and juiced
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2.5 mL (1/2 tsp) red pepper flakes
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Directions
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Preheat oven to 400°F (200°C).
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In a large pot of boiling salted water, cook pasta according to package directions. Drain and set aside.
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Pour 1 tbsp (15 mL) oil into a shallow baking dish and add sole fillets.
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Spread pesto onto sole fillets. Season to taste.
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Bake for 5 to 7 minutes or until fish is opaque.
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Heat 1 tbsp (15 mL) oil in pot and sauté garlic and sun-dried tomatoes. Return pasta to pot and add remaining olive oil, zest, lemon juice and red pepper flakes. Season with salt and pepper to taste and mix well.
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Serve fish with sun-dried tomato linguine.
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