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Crispy Asparagus Stuffed Sole #Blogtober

 Flaky sole is stuffed with tender asparagus and topped with a crispy bread crumb mixture.




Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge.


Growing up in Northern Ontario, we always had access to fresh fish, which is one thing I miss, now that we live in a big city. Any chance we get, during the summer, we go fishing at the cottage. Although we rarely keep our catch, I do miss feasting on fresh cooked fish. You really can't beat that! Since we don't keep our catch that often, I am always looking for great alternatives at the grocery store. Frozen isn't as good as a fresh catch, but we make it work.

I often bring sole fillets home from the grocery store and this time I decided I wanted to stuff them with asparagus. I decided to top the fillets with a crispy bread crumb topping, which I seasoned with lemon pepper. I love lemon with sole, so I knew I wanted to incorporate in somehow. The fish cooked beautifully, it was moist and tender, and the dish looked amazing. Totally something that can be made for a dinner party, since it's a gorgeous way to prepare fish and takes hardly any time to prepare.









Crispy Asparagus Stuffed Sole


1 pkg sole fillets (mine came frozen)
20 asparagus spears, trimmed
1 lemon
1/2 C panko bread crumbs
1 Tbs parmesan cheese
1 tsp lemon pepper
1 Tbs dried parsley
1 Tbs melted butter
1/4 tsp salt
fresh ground pepper


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.

Bring a large skillet filled with 1 inch of water to a boil. Season with salt and add the asparagus spears. Cook 3-5 minutes, until vibrant green and tender crisp. Remove asparagus from water and place in a large bowl of ice water. Drain and pat dry.

In a small bowl combine the bread crumbs, parmesan, lemon pepper and parsley.

Cut lemon in half lengthwise. Cut one half into 5 wedges.

Place sole fillets on a cutting board and season with salt and pepper. Place one lemon wedge in the center of the fish fillet and top with 4 asparagus spears. Fold ends of the fillets over the asparagus and lemon. Holding ends folded tightly, dip top part of the fish bundle into the bread crumb mixture. Place seam side down onto the prepared baking sheet. Repeat with remaining fillets.

Bake for 10-15 minutes, until fish flakes easily and bread crumbs begin to brown. Serve with remaining lemon, which has been cut into wedges.

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Comments

  1. I love everything in this recipe!!! Asparagus are a really important part of Spanish cuisine and I miss them a little bit in the UK, definitely going to use them more now wit this recipe!

    ReplyDelete
    Replies
    1. Thank you! I always try to grab asparagus several times a year, when in season. This is a great way to serve them :)

      Delete
  2. Love asparagus I'm lucky to live where we have it year round. I would never have thought of preparing fish this way. Thank you!

    ReplyDelete
  3. Wow this looks really good! Great recipe 😋😋

    ReplyDelete

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