Foil 4 sole filets 1 cup Creme Fraiche 1 onion, thinly sliced 1/8 cup pesto Salt and pepper
Place filets in a shallow dish and cover with creme fraiche and let sit for one hour. Preheat oven to 400 degrees F. Cut 4 pieces of foil, large enough to hold one filet and fold over to seal. Place each filet onto a piece of prepared foil. Spread an equal amount of pesto over each filet and top with onion slices. Season with salt and pepper. Seal the packets and place on a baking sheet. Bake in oven for 10 minutes. Serve packets directly on plates and open at table.
See this month's article on 'Baking in Foil'.
See our recipe for Creme Fraiche and Pesto in the Recipe Archives.
If you prefer to buy pesto, there are several brands that are gluten-free. We use Bella Sun Luci Sun Dried Tomato Pesto Sauce.