Oven-Browned Sole with Asparagus

Sole is a type of flatfish similar to flounder or halibut. When browned in the oven and served with fresh roasted asparagus, you'll enjoy a special dinner.


Makes 4 servings

Recipe from


Recipe Time

Prep and Cook: 15 Minutes

Nutritional Information

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


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


1. Rinse and drain asparagus. Snap off and discard tough stem ends.

2. 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.

3. 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.

4. Transfer asparagus and fish to a platter and keep warm.

5. 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.

6. 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.

April 2005
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