Ingredients

Method

For the parsley pesto, pound together:
• 30 g Italian parsley
• 1 garlic clove, crushed
• 1 lemon, zested
• 3 T fresh cream
• 4 T grated Parmesan
• Sea salt and freshly ground black pepper, to taste
• 2 x 150 g small dressed soles
• Sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 2 T butter
• 125 g Woolworths fresh tagliolini
• ¼ cup fresh cream
• 1 lemon, juiced
• Grated Parmesan, for serving

Method

Ingredients

Make the pesto and set aside.

Season the soles, then fry in the hot oil and butter until golden brown. Remove from the pan and drain on kitchen paper.

Cook the pasta until al dente, then drain. Toss the pasta with the cream and lemon juice and season to taste. Divide between 2 plates and top each with a fried sole and pesto. Sprinkle with Parmesan before serving.

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