- 1 1/2 pounds asparagus (1/2 in. thick)
- 1 pound boned, skinned sole fillets such as petrale or rex (1/4 in. thick)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup (1/8 lb.) butter
- 1 cup dry white wine such as Sauvignon Blanc
- 3 1/2 tablespoons coarsely chopped fresh tarragon
- calories 273
- caloriesfromfat 46 %
- protein 27 g
- fat 14 g
- satfat 7.8 g
- carbohydrate 12 g
- fiber 1.6 g
- sodium 510 mg
- cholesterol 87 mg
How to Make It
Rinse and drain asparagus. Snap off and discard tough stem ends.
Rinse fish and pat dry. In a plastic bag, combine flour, salt, and pepper. Shake 1 or 2 pieces of fish at a time in flour mixture to coat, shaking off excess as you lift fish from bag. Discard leftover flour mixture.
Put 1 tablespoon butter in a 10- by 15-inch baking pan and 2 tablespoons butter in another 10- by 15-inch pan. Set pans in a 500° oven until butter is melted, 1 to 2 minutes. Place asparagus in pan with smaller amount of butter; turn to coat spears. Place fish in remaining pan; turn to coat in butter and lay in a single layer. Return pans to oven and roast until asparagus is tender-crisp to bite and fish is opaque but still moist-looking in center of thickest part (cut to test), 4 to 5 minutes.
Transfer asparagus and fish to a platter and keep warm.
Pour wine into fish-roasting pan and add 3 tablespoons tarragon. Set pan over two burners on high heat and bring to a boil. Stir until wine is reduced to 1/3 cup, about 2 minutes. Remove from heat and stir in remaining 1 tablespoon butter until blended. Pour sauce into a bowl.
Scatter remaining 1/2 tablespoon tarragon over fish. Serve fish and asparagus with sauce to add to taste.
Wine pairing: A classic Sauvignon Blanc, with hints of lemon and grass, is a natural match for the asparagus, wine sauce, and delicate sole. The minerals and lemon in Pinot Gris also make a fine pairing.
Note: Nutritional analysis is per serving.