Sole with Pesto Cream

• 4 sole fillets (about 5 ounces each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 cup heavy cream
• 1/2 cup prepared basil pesto
• 1 teaspoon finely grated lemon zest
• 1 cup rice, regular or instant, cooked according to package directions
• Ground paprika

1. Season both sides of sole with salt and black pepper.
2. In a large skillet, heat oil and butter over medium-high heat.
3. Add sole and cook 1 to 2 minutes per side, until golden brown.
4. In a medium bowl, whisk together heavy cream, pesto, and lemon zest.
5. Add mixture to pan and bring to a simmer.
6. Simmer 2 minutes, until sauce thickens.
7. Transfer rice to a serving platter.
8. Top the rice with fish and spoon sauce over top.
9. Sprinkle paprika over top just before serving.

salt, olive oil, butter, heavy cream, basil pesto, lemon zest, rice, ground paprika

Taken from www.foodnetwork.com/recipes/sole-with-pesto-cream-recipe.html (may not work)