Ingredients

• ½ loaf of white bread
• crust removed
• 2 tbsp mixed fresh herbs (flatleaf parsley
• basil
• chives)
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 free-range eggs
• 1 lemon sole fillet
• 2 large handfuls fresh mixed herbs (flatleaf parsley
• basil
• chives)
• finely chopped
• 1 tbsp white wine vinegar
• 1 tbsp olive oil
• salt and freshly ground pepper
• squeeze of lemon juice

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place the bread into a food processor and blend to form crumbs.
• Add the herbs with the seasoning and pulse again.
• Add the olive oil and eggs and blend to form a smooth paste.
• Lay the lemon sole fillet onto a non-stick baking sheet. Spread the herb and bread mixture onto the fish to cover. Place in the oven and bake for 5-6 minutes
• until golden and cooked through.
• To make the pesto
• mix the herbs
• vinegar
• olive oil
• salt and freshly ground pepper and lemon juice in a bowl.
• To serve
• transfer the breaded fillet to a plate and spoon over the herb pesto.