Baked Sole with Asparsagus

This is a very easy meal to prepare. The longest is peeling the asparagus. And no the asparagus does not taste fishy.

INGREDIENTS:

2 large or 4 small sole or flounder fillets, 3/4 lb.

1 lb. asparagus, smaller-size stalks

freshly ground pepper

1 Tbs. unsalted butter

Zest and juice of 1/2 lemon

1/2 Tbs. all-purpose flour

1/2 cup chicken broth

PREPARATION:

Wash the Asparagus and cut I” off the bottom. Peel the stem below the leaf buds. Wash the fish, removing any fat and check for bones. Butter a shallow 9-by-13-inch baking dish.

Preheat an oven to 425°F

Arrange the asparagus spears in a single layer in the prepared dish and season lightly with salt. Season the fish fillets on both sides with pepper and place them on top of the asparagus. If smaller, overlap pairs of fillets to make single thicker portions

COOKING:

Bake until the fillets are beginning to flake at the tail ends and the asparagus is tender-crisp, about 10 to 12 minutes, depending on the thickness of the fillets.

PREPARE THE SAUCE:

Meanwhile, in a saucepan over low heat, melt the butter with the lemon zest. Whisk in the flour and cook, whisking, until the mixture just begins to color, about 3 minutes. Add the broth and lemon juice and whisk vigorously to break up any lumps. Cook the sauce, whisking occasionally, until thick, about 7 minutes. Season with pepper.

Spoon the sauce over the fillets garnish with lemon slices or parsley and serve immediately.