400 g sole fillets
300 g glasswort
For the sauce:
1 bunch of fresh basil
6 cloves of garlic
1 tbsp. of pine nuts
One coffee cup of extravirgin
olive oil
200 g parmesan
1 tsp. of freshly black
pepper, salt

Remove the stems of the glasswort and boil in 1L of water for 10- 15 minutes. Soak the boiled glasswort in iced water for 5 minutes to preserve their vivid colors. Sieve the glasswort and let it dry to absorb water. For the sauce; wash the basil, remove the stems. Drain fully and put them in the food processor. Add garlic, pine nuts and cheese and blend them all in the food processor Pour olive oil slowly over the mix and blend until it thickens to a consistency. Finally, add salt and black pepper and put them in a service plate. Brush olive oil on the soles and sprinkle salt and black pepper. Then grill both sides. On a service plate, place the soles with pesto sauce on top and a desired amount of glasswort on the side.