Basil Aioli Sole with Almond Crunch - Wine Dine With Jeff

INGREDIENTS

  • 1LB Sole fish fillets
  • 1 Lemon need 1 Tablespoon of Juice then thinly slice the rest
  • 1/2 Cup of Mayonnaise
  • 1 Cup of packed fresh basil
  • 2 Garlic cloves
  • 1 Teaspoon of Dijon mustard
  • 6 Tablespoons of grated Parmesan cheese
  • 4 Tablespoons of toasted sliced almonds
  • Salt and Pepper to Taste

Directions

  • 1. I just love fresh basil it always seems to brighten and add a hint of sweetness to any meal. I am making this easy basil aioli starting with a good quality mayonnaise. This is an easy weeknight dinner that comes together in a matter of minutes and only bakes in the oven for 15 to 20 minutes. This whole dinner can be placed on the table in 30 minutes but they might think you spent hours in the kitchen it tastes that great. When this went through my test kitchen a few times it was missing a consistency crunch that I love with fish. That is when I added the almond crunch topping and that just made this the perfect fish recipe. You can add this to any fish, I am working with a thinly sliced sole fish today but it would go great with Flounder, Grouper and Cod.
  • 2. With a food processor add all the ingredients, basil, lemon juice, garlic, mayonnaise and Dijon mustard. Hold off on salt and pepper at this time because the Mayonnaise already has enough salt and we will be adding parmesan cheese that has a salty taste. Food process the Aioli until all the basil is ground up in the mayonnaise. Make sure the cup of fresh basil is packed in the cup for an extra basil flavor throughout the fish.
  • 3. Remove the basil aioli from the food processor and place in a small bowl. My tip on a flavorful basil aioli is that the parmesan cheese you are using is a good quality parmesan cheese from a block. I like to use a 2 year aged Parmesan Reggiano that comes in a block. Grate the parmesan cheese and stir it into the aioli. Taste the aioli at this time to see how much salt and pepper you might need and adjust the seasonings.
  • 4. Salt and pepper your fish fillets. I am using a thinly filleted petrale sole. Because of this fish is very thin I like to roll it while it bakes to keep the fish moist. Spread a thin layer of the basil aioli on top of the fish filet. With the small end roll up towards the thicker end of the fillet with all the aioli in the middle when it is rolled.
  • 5. You should still have 3/4 of the lemon left after using 1 Tablespoon of juice in the aioli, thinly slice the rest of the lemon. With a baking sheet pan or a small oven proof glass pan spray non stick cooking spay on the bottom and lay the slices of lemon directly on the roasting pan. Place the rolled fish directly on top of the lemon slices.
  • 6. Spread the tops of the fish with the basil aioli. One great thing about the aioli is that is keeps the fish moist as it bakes in the oven. Actually even if you slightly overcook the fish the aioli keeps the fish nice and moist. Sprinkle the top of the fish with a little extra parmesan cheese and top the fish with the toasted sliced almonds and pat down on top so they stick to the fish.
  • 7. Place the fish in a 425 Degree Fahrenheit oven for 15 to 20 minutes depending on the thickness of your fish fillets. When you start cooking fish it's rather shiny and translucent. When it's done, fish will be opaque also it'll flake apart with a fork. You can serve this fish with any sides, I love freshly steamed veggies or my favorite jasmine rice.

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