| Prep: 10 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 16g | 4g | 2g |
| sugars | fibre | protein | salt |
| 0.1g | 0.1g | 38g | 1.6g |
Why I Love British Baked Lemon Sole with Prosciutto and Pesto
It was on one of my many trips across the Atlantic that I happened upon an exceptional British cuisine: the Baked Lemon Sole with Prosciutto and Pesto. A perfect blend of savory Prosciutto and robust green pesto atop tender lemon sole. Fully immersed in the British culinary scene, I felt a sense of kinship with my home city: two places with their shared love for multicultural flavor fusion.
Bringing Global Flavors Back Home
Despite my roots firmly planted in the Big Apple, my taste buds are regularly lured away by the incredible culinary offerings of other cultures. I am always pulling inspiration from other countries and their unique food profiles. This Baked Lemon Sole with Prosciutto and Pesto being a prime example, blending Italian staples with a British twist.
This dish bears resemblance to some Italian dishes I’ve grown to love, with its depth of flavors akin to traditional Italian Baked Fish. Yet, it also pairs harmoniously with some light French-inspired salads such as a Niçoise salad on the side, elevating the meal to a well-rounded dining experience.
A Stage Chromed with Culinary Artistry
As a stage actor, I’m no stranger to the feeling of magic that is created when elements come together in harmony. Much like a great performance, a great recipe has the power to captivate, to transport, and to tell a story. And this dish, indeed, does just that. Each bite is a narrative of flavor, each taste a line in an act – from its delicate lemon sole to the rich, salty prosciutto, punctuated with the herbal notes of green pesto.
With its British origin, I couldn’t help but feel the influence of celebrated British chef, Gordon Ramsay, whose passion for cooking I’ve always admired. He’s a great advocate for making the most of simple, quality ingredients – a philosophy that aligns respectfully with this recipe.
In recreating the Baked Lemon Sole with Prosciutto and Pesto in my New York kitchen, I was once again reminded of the beautiful mosaic that is culinary diversity. It’s why I strive to bring as many different dishes and flavors to my readers – To remind us all of our shared love for good food, irrespective of where we come from.
What You’ll Need
- 6 fillets of lemon sole, approximately 1.5 lbs
- 6 slices of Prosciutto ham
- 6 tablespoons of green pesto
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- 6 wedges of lemon, for garnishing
- Chopped fresh parsley, for garnishing
Method
Step One
Preheat your oven to 375°F (190°C). While the oven is heating up, start preparing the lemon sole fillets.
Step Two
Season each fillet of lemon sole with salt and freshly ground black pepper. Be sure to season both sides of the fillet to enhance the flavors.
Step Three
Place a slice of Prosciutto ham on each seasoned lemon sole fillet. Spread a tablespoon of green pesto over the Prosciutto ham. Next, roll up each fillet carefully, making sure the ham and pesto stay inside.
Step Four
Lightly grease a baking dish with olive oil. Place the rolled-up fillets seam-side down in the dish. Sprinkle the remaining olive oil over the top of the fillets to help them brown.
Step Five
Bake the rolled fillets in the preheated oven for about 15 to 20 minutes until the fish is cooked through and the Prosciutto is slightly crispy. You can check if the fish is done by gently testing it with a fork. If it flakes easily, it’s done.
Step Six
Serve the Baked Lemon Sole with Prosciutto and Pesto with lemon wedges and a sprinkle of freshly chopped parsley for garnishing. Enjoy hot.
