Baked sole with pesto

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By Dr. Ronald Hoffman

Serves 4
1 1/2 pounds fillet of sole
1 lemon juiced
3 tablespoons salt

Pesto
3 bunches basil, cleaned and picked
1/4 cup mellow white miso
1/2 cup pine nuts
2 cloves garlic
1/4 cup olive oil

  1. Preheat oven to 350 degrees.

  2. Combine all pesto ingredients in food processor and puree; set aside.

  3. Coat fish with juice of one lemon and salt; rinse with cold water and pat dry. Place in baking dish.

  4. Generously coat each fillet with pesto (on the top only).

  5. Cover baking dish with tin foil and bake for 15 minutes (or until sole is cooked through).

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.

www.stefaniesacks.com

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