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

 

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