Parmigiano Crusted Sole & Orzo with Arugula Pesto
Nutty, salty, umami-rich Parmigiano Reggiano makes a beautifully lacy crust for light sole fillets when combined with breadcrumbs, garlic, lemon zest and herbs. For a springy, herbaceous paring, we’ve got perfectly al dente orzo dressed in a gorgeously green arugula and basil pesto. Basil for classic sweet notes true to pesto’s Genovese origin, but arugula for a big infusion of peppery freshness. Toasted pine nuts make a perfectly creamy base for garlic, lemon, crushed red pepper, parmigiano, and all the greens to emulsify into when pureed with lots of olive oil. When everything’s all plated up, handfuls of fresh arugula make a welcome addition. Make sure to dress them with a little lemon juice, olive oil, and maybe some flakey salt and pepper. Along with the arugula, shavings of parm make a delightfully salty addition alongside a smattering of buttery, toasted pine nuts.
Are we hungry? Because I want to tell you the un-cute inspiration behind this dish, but I wanted to fully convey all the deliciousness upfront.
You know those dishes where I’m like, this was inspired by my dad’s recipe, or something artisanal? This is not that dish. I’m giggling because when I developed this recipe, I was reminiscing on a dish my mom and I would get upon visiting a certain “Italian” chain in the early aughts… No, not the free breadstick one. The one where they’re grilling up macaroni like hotcakes (Now I’m actually cackling up while typing by myself). Which, like, I’m not here to get all chain restaurant soap-boxy, but, it was definitely the superior of the crappy fake Italian chains. Just one gal’s opinion! But that’s not why we’re here, though, it could be argued it is what led us here. Anywho. The aforementioned chain dish was pretty flavorless, kind of greasy, usually overcooked pasta…am I selling this? It was always one of those things I thought back on as something so incredibly simple that could be SO much better in terms of texture, the flavors everything is infused with- Let’s be honest, on all levels. So, I set out with that mission in mind, and frankly, it was not hard to accomplish. This dish is quite easy, y’all.
Though super simple, this dish is so bright and flavorful, it’s definitely a crowd-pleaser in all its vibrant simplicity, so I decided it should go in the Special Occasions chapter of my new book. But is this easy enough for a weeknight? Sure is. Everything will be on the table in under 40 minutes. Not quite a 30 minute meal, but not too shabby, either.
Here’s how it all comes together:
1) We make a little dredging station for the sole. This one is pretty classic, step one, flour (properly seasoned, of course), step two, eggs, and step 3, breadcrumb/parm coating.
The magic of this sole is in the parm to breadcrumb ratio, and the fact that these breadcrumbs are thoroughly seasoned. Lemon zest, grated garlic, herbs, and of course, a good pinch salt and pep all need to make an appearance before we are good-to-dredge. The sole gets dredged, then baked.
2) While the sole is baking, we cook the orzo, and blend up the pesto.
Truly, so easy and light, with so much flavor infused throughout.
Let’s get into the nitty-gritty:
Parmigiano Crusted Sole | Serves 4 | Ingredients:
3/4 cup olive oil, plus 1/2 tbs, plus more for brushing
1 cup grated Parmigiano Reggiano cheese, divided, plus more for serving
1/4 cup Italian breadcrumbs
2 tsp lemon zest, divided
7 garlic cloves, minced, divided
2 tbs minced chives, plus more for serving
Kosher salt
Freshly ground black pepper
1 cup AP flour
2 large eggs
2 lbs sole fillets
1 1/2 cups arugula
1 cup basil leaves
1/2 cup toasted pine nuts, divided
1/4 cup freshly squeezed lemon juice
1/4 tsp crushed red pepper flakes
3 cups dried orzo
Lemon wedges, to serve
Directions
Preheat the oven to 425F. Line a large baking sheet with parchment and brush with olive oil.
Bring a large pot of salted water to a rolling boil over high heat.
In a shallow dish, combine 3/4 cups Parmigiano Reggiano, the bread crumbs, 1 teaspoon of the lemon zest, half the garlic, the chives, and a pinch salt and pepper. Stir to combine.
In another shallow dish, combine the flour with a pinch of salt and pepper.
In a small bowl, whisk the eggs and season with salt and pepper.
Dip the sole in the flour, then the eggs, and finally in the breadcrumb mixture, allowing any excess to drip off after each. This is important, we don’t want overly-breaded fillets! We are going for a super light coating. Gently press the breadcrumbs into the sole fillets to help them adhere, and gently shake to allow excess to fall off.
Place the fillets on the prepped baking sheet and drizzle with 1/2 tablespoon of the oil. Bake for about 20 minutes, or until fillets are golden brown.
In the bowl of a food processor, put the garlic, remaining lemon zest, arugula, basil, 1/3 cup pine nuts, lemon juice, and red pepper flakes. Pulse to combine. Once the mixture is finely chopped, process again while slowly streaming in the remaining 3/4 cup of olive oil. Add the remaining 1/4 cup of Parmigiano Reggiano and pulse to mix.
Cook the orzo in the boiling water until al dente. Transfer to a large serving bowl and toss with the pesto and remaining pine nuts.
Serve everything with extra arugula, parm and lemon wedges.
And there we have it. A fully company-friendly meal that was in zero way inspired by anything I’ve ever come across in my restaurant chain journeys.
With that, I’ll be closing out my evening with a walk in the newly-sprouting garden, which, on this breezy warm night, is just what my soul needs. I feel like every year I forget how much I am fully in love with spring. Fitting, because I’m getting married this spring. But truly, gardening awakens pure, spring magic for the soul. Each spring a reminder that, in the absolute best way imaginable, you will reap what you sow, which usually sounds more like a threat than a promise to me, but it’s just that- a promise. An important reminder for impatient ones, like me, who every time they plant a seed, plant a teensy seed of worry in their hearts- the “What if it doesn’t bloom?” of it all. Without the waiting, without the inevitable cycle of growing pains before growth, we wouldn’t have spring at all, and what a thing that would be. Thankfully, happily, spring is here, and soon, in full bloom.
