• 4 Filets of Dover sole
• 1 cup Bay shrimp
• 1/4 lbs Gouda.
• 3 cups Orzo
• 2 fresh lemons, zested and squeezed
• Olive oil
• 3 ea. Zucchini
• Salt
• Pepper

• 1 cup Sun dried tomatoes
• 2 tbs garlic
• 4 large basil leaves
• 1/4 cup cashews
• Just enough olive oil to make pesto saucy

In your blender put all of your pesto ingredients listed above and blend well except for the olive oil. Once all your ingredients are mixed well you will want to add the olive oil a couple tablespoons at a time until you get the consistency you are looking for. I like mine to be like the consistency used in pesto pasta.

• Slice Gouda as thin as possible
• Lay down 4-5 Bay shrimp on fish filet
• Lay a piece of gouda on top
• Roll up and place on a Baking sheet or Pyrex Baking dish
• Drizzle with olive oil and lightly sprinkle salt and pepper on it.
• Put in oven and bake at 325 for about 10 minutes.
• Slice up your zuchinni in little discs or half moons and toss them lightly in olive oil and salt and pepper.
• Sautee them in until they are soft on the outside and crispy on the inside. This should take about 5-7 minutes depending on how crowded your pan is.

• Bring 5 cups of salted water up to a rolling boil and drop your orzo in.
• Boil for about 6 minutes or until soft like pasta..
• Drain and toss in a bowl with the fresh lemon peel, lemon juice, salt and pepper.