lemon sole filet
i’m sure by the photo you can’t even tell there’s a piece of fish under the asparagus. however after 15-20 minutes in the oven, this filet of lemon sole was baked to perfection. this tasty white fish is not only healthy for you but personally one of the least “fishy” types of fish out there. i paired this filet with seared asparagus and a garlic and herb couscous. the sauce is a simple herb blend paired with olive oil and pine nuts. yes, very similar to a pesto sauce. let’s get started …
ingredients:
1 lb. lemon sole filets
1 package couscous
1 head fresh garlic (thinly sliced)
1 bunch of asparagus (1 lb)
extra virgin olive oil
salt (to taste)
black pepper (to taste)
1/3 cup pine nuts
2 cups parsley (1 bunch)
2 cups basil leaves
2 cups fresh dill (save some for garnish)
1 orange (sliced)
1 lemon (sliced)
how to make this recipe:
for the fish:
Preheat oven to 350 degrees.
In a food processor/blender, combine herbs, garlic, pine nuts and good olive oil. Pour mixture into a 13X9 glass baking dish. Add fish and coat each fillet with the herb-oil mixture.
garnish the filets with freshly chopped parsley and slices of lemons and oranges for extra zest!
Bake in the oven for 15-20 minutes or until fish flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
for the sides:
heat extra virgin olive oil in a pan.
Add the garlic and asparagus spears; cook for 10 minutes, mixing occasionally, or until asparagus is tender but still crisp.
boil water for couscous, cook & cover for freshness until ready to plate. (have a fork ready to fluff couscous)
enjoy!