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