Sheet Pan Filet of Sole with Asparagus & Blistered Tomatoes
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Serves: 4-5
 
Ingredients
  • 1½ lbs petrole sole
  • 2 cloves garlic, finely chopped
  • juice of ½ large lemon
  • 3 Tbsp butter
  • ¼ C dry white wine
  • 2 Tbsp capers
  • ½ large lemon, sliced thin
  • 1 bunch asparagus
  • 1 pint cherry tomatoes
  • 1 Tbsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Line asparagus one on side of sheet pan and cherry tomatoes on the other. Drizzle with olive oil and season with S & P. Put the sheet pan in the oven and set the timer for 10 minutes.
  2. Heat a saucepan over medium heat. Add butter and garlic and let cook for 1 minute. Add white wine and kemon juice and cook for an additonal 2 minutes. Set aside.
  3. Line a second sheet pan with parchment paper. Line fish on parchment paper. Place lemon slices over fish and pour lemon butter over the top. Sprinkle capers over the top and season with S&P.
  4. After the tomatoes and asparagus have cooked for 10 minutes add the fish to the oven and cook for an additional 10 minutes, leave the asparagus and tomatoes in the oven as well.
  5. Plate fish, asparagus and tomatoes and spoon lemon butter sauce over the top.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sheet-pan-filet-sole-asparagus-blistered-tomatoes/