Pistachio Dover Sole

6 Dover sole fillets, 6 ounces each

1 cup dry-roasted pistachios, shelled

½ cup olive oil

¼ cup fresh basil, chopped

¼ cup fresh parsley, Chopped

2 tablespoons fresh shallots, chopped

1 garlic clove, chopped

¼ teaspoon sea salt

¼ teaspoon black pepper

Heat oven to 400 degrees.

Using a food processor chop nuts slightly. Add fresh herbs, ⅔ of the olive oil, shallots, salt and pepper. Blend into a slightly chunky emulsion. Set aside.

With the olive oil, lightly sauté fish fillets in a medium heat pan. Do not fully cook fish. Place browned fillets into a buttered baking dish or pan. Spread a thick layer of pistachio coating over each fillet and bake until crust crisps and fish flakes.

Serves six.

@Recipe nutrition:Nutrition values per serving: 415 calories, 27 g fat (11 g saturated), 7 g carbohydrates, 2 g fiber, 37 g protein, 122 mg cholesterol, 320 mg sodium.

David Grotto, founder Nutrition Housecall