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Baked Sole with Asparagus

Baked Sole with Asparagus

Baked Sole with Asparagus is rated 4.7 out of 5 by 3.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Look for relatively thick, large flatfish fillets for this elegant dish. Purchase 2 of them totaling 1 1/2 lb., and then cut them in half lengthwise to make 4 servings. Or, buy 8 small fillets totaling the same weight, and overlap pairs of fillets to make single thicker portions.

Ingredients:

  • 1 lb. asparagus, medium-size stalks, tough ends removed
  • Salt and freshly ground pepper, to taste
  • 4 large or 8 small sole or flounder fillets, 1 1/2 lb. total
  • 1 Tbs. unsalted butter
  • Finely grated zest and juice of 1 lemon
  • 1 Tbs. all-purpose flour
  • 1 cup chicken broth

Directions:

Bake the fish and asparagus
Preheat an oven to 400°F. Butter a shallow 9-by-13-inch baking dish.

Arrange the asparagus spears in a single layer in the prepared dish and season lightly with salt. Season the fish fillets on both sides with salt and pepper and place them on top of the asparagus. Bake until the fillets are beginning to flake at the tail ends and the asparagus is tender-crisp, about 7 minutes, depending on the thickness of the fillets.

Make the sauce
Meanwhile, in a saucepan over low heat, melt the butter with the lemon zest. Whisk in the flour and cook, whisking, until the mixture just begins to color, about 3 minutes. Add the broth and lemon juice and whisk vigorously to break up any lumps. Cook the sauce, whisking occasionally, until thick, about 5 minutes. Season with salt and pepper.

Divide the fish fillets and asparagus among individual plates, spoon the sauce over the fillets and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Seafood, by Jay Harlow (Oxmoor House, 2007).
Rated 4 out of 5 by from Good flavors; cooking times not so good Hubbs grocery shopped and instead of getting 6 cod loins, he came back with 12 very thin sole fillets. I gave this a try. The sauce was wonderfully lemony but I thought it was missing something. I thought a bit of cayenne would be good but didn't have any. I found dry mustard, added 1 tsp and it hit the mark. The fish wasn't done after 8 minutes so I set it for another 5 and it was perfect--probably due to the larger quantity. Sadly, the asparagus was quite tough and nearly raw. I ended up removing the fish and setting it aside to keep warm. There was a lot of liquid in the dish from the fish and asparagus so I poured it out and put the asparagus back in for 8 minutes. It came out perfectly then, tender but with a crisp bite. Overall, I'm happy with the recipe as a good all-around idea--we just needed to tweak a few things to make it perfect.
Date published: 2016-06-21
Rated 5 out of 5 by from Simple and Delicious Seems overly simple but the lemon zest makes a huge impact on taste. Try it.
Date published: 2015-03-24
Rated 5 out of 5 by from Very elegant & light This is really a beautiful recipe. Sole is a very delicate fish and placing 2 thin fillets on top of oneanother to make a thicker one is a very clever idea. The one dish presentation with the fillets on top of the asparagus is simply wonderful! And the sauce is simple to prepare and very delicious. This is a very elegant dish, that is healthy, easy to prepare and an impressive presentation from oven to table.
Date published: 2012-04-12
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