Perfect weeknight meal!
"This dish has deep happy roots for me as it is similar to a dinner my mom had in regular rotation when I was a kid. I always loved it. There is something about the mild lightness of the sole and the garlicky crispness of the toasted breadcrumbs that just gets me smacking my lips. This version in Weeknight Wonders makes me especially happy because I know I can make it so quickly, effortlessly and even do double duty by cooking a vegetable right alongside.” –Ellie Krieger, author of “Weeknight Wonders”
Makes 4 Servings
1 bunch asparagus (about 1 pound)
4 teaspoons olive oil
½ teaspoon salt
1 medium clove garlic
2 slices whole-wheat sandwich bread
1 ½ teaspoons unsalted butter
1 medium lemon
½ teaspoon dried oregano
4 sole fillets or other thin, flaky white fish (6 ounces each)
2 tablespoons fresh Italian parsley leaves
- Preheat the oven to 425’F.
- Trim the asparagus spears, then place them in a baking dish. Toss with 2 teaspoons of the oil and ¼ teaspoon of the salt. Roast until they are crisp-tender, 10 to 15 minutes depending on the thickness of the spears.
- Meanwhile, place the garlic in a food processor and pulse until chopped. Cut off and discard the crusts from the rbead, then add the bread to the processor and pulse until fine crumbs are formed.
- Heat the remaining 2 teaspoons oil and the butter together in a medium skillet over medium heat. While the oil is heating, finely zest the lemon until you get about 1 teaspoon of zest.
- Add the garlic and bread crumbs to the skillet and cook, stirring frequently, until the garlic is fragrant and the crumbs are toasted 2 to 3 minutes. Remove from the heat and stir in the lemon zest, oregano, and the remaining ¼ teaspoon salt.
- Arrange the fish fillets on an aluminum foil-lined baking sheet. Squeeze the juice of half of the lemon over the fish, then press the bread crumb mixture on top. Bake until the fish is just opaque and flakes easily with a fork, about 8 minutes. While the fish is cooking, chop the parsley.
- To serve, arrange the fish on serving plates with asparagus alongside. Sprinkle with the juice from the remaining lemon half and the parsley before serving.
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