Name: Almond Dusted Sole with Balsamic-Parmesan Asparagus & Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 85 g Parmesan cheese; 1.02 kg sole fillets; almond meal/flour; balsamic vinegar; black pepper; butter, unsalted; salt

Almond Dusted Sole with Balsamic-Parmesan Asparagus & TomatoesAlmond Dusted Sole with Balsamic-Parmesan Asparagus & Tomatoes — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

85 g Parmesan cheese

1.02 kg sole fillets

almond meal/flour

balsamic vinegar

black pepper

butter, unsalted

salt

Instructions

Preheat oven to 230°C (450°F). Line two baking sheet pans with aluminum foil for easier cleanup (optional).

Wash and dry the fresh produce.

Snap or cut off woody ends of the asparagus and divide between the baking sheets.

Add tomatoes to the baking sheets with the asparagus and spread veggies out in an even layer.

Cut butter into small pieces and sprinkle over the veggies; drizzle with vinegar, then season with salt and pepper.

Place veggies in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until fork-tender, 15-18 minutes.

While the veggies are roasting, zest lemons into a medium bowl. (Reserve lemons for serving.)

Add almond meal, salt, and pepper to the bowl with the lemon zest; stir to combine.

Working one by one, dredge fish fillets in the almond meal mixture, pressing lightly to adhere to both sides. Transfer fish to a large plate.

Preheat a large skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add the fish and pan-fry until golden brown and cooked through, 2-3 minutes per side. Remove to a clean plate.

Meanwhile, finely grate Parmesan.

Shave parsley leaves off the stems; discard stems and mince the leaves.

When the veggies are done, remove from the oven and sprinkle with Parmesan and half of the parsley; toss to combine. (Reserve the rest of the parsley for serving.)

To serve, divide fish and veggies between plates. Juice reserved lemons over fish and sprinkle with reserved parsley. Enjoy!

Open this recipe in Flambette