This sheet pan filet of sole with asparagus and blistered tomatoes is like the best thing ever! Can we get a whoop whoop for sheet pan cooking? It seriously doesn’t get any easier than this!! After reading this, you are going to ask yourself why you are not doing this more often. Let me break it down for you…all you need to do is pick your favorite fish and veggies and lay them out all pretty on a cookie sheet, top them with your favorite flavor boosters (tonight’s was lemon and capers because they are the BOMB) and you are good to go! There’s also the added benefit of easy clean up! Yes! Just line your baking sheet with parchment paper and there you go! Easy peasy! So for this dish, we chose filet of sole. Why? Well, it’s just such a delicious, delicate, flakey fish and the mood was right I guess. And we paired it with cherry tomatoes and asparagus because that’s what we had on hand and that’s a total win!
We have a lot of mouths to feed around here so it’s really a 2 sheet pan cooking kind of thing but it’s still super simple! Fish on one and veggies on the other. And, the veggies take a little longer to cook than the fish so you want to give them a head start. Just drizzle them with olive oil and season with a little salt and pepper.
Why are veggies so unbelievably off the hook when they are roasted? The flavor is just divine. When done correctly, the asparagus still has a perfect little crunch (soggy asparagus is a big no no) and roasted blistered tomatoes take on this sweet candy like flavor!
We topped the fish with the wine, butter and garlic (because duh, wine, butter and garlic make everything better). We also suggest pouring yourself a glass of that delicious white wine to go with this dish too! Enjoy!
Here’s another easy seafood and veggie recipe:
http://www.goodthymekitchen.com/teriyaki-salmon-pineapple-skewers/
- 1½ lbs petrole sole
- 2 cloves garlic, finely chopped
- juice of ½ large lemon
- 3 Tbsp butter
- ¼ C dry white wine
- 2 Tbsp capers
- ½ large lemon, sliced thin
- 1 bunch asparagus
- 1 pint cherry tomatoes
- 1 Tbsp good quality olive oil
- kosher salt and cracked pepper
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper. Line asparagus one on side of sheet pan and cherry tomatoes on the other. Drizzle with olive oil and season with S & P. Put the sheet pan in the oven and set the timer for 10 minutes.
- Heat a saucepan over medium heat. Add butter and garlic and let cook for 1 minute. Add white wine and kemon juice and cook for an additonal 2 minutes. Set aside.
- Line a second sheet pan with parchment paper. Line fish on parchment paper. Place lemon slices over fish and pour lemon butter over the top. Sprinkle capers over the top and season with S&P.
- After the tomatoes and asparagus have cooked for 10 minutes add the fish to the oven and cook for an additional 10 minutes, leave the asparagus and tomatoes in the oven as well.
- Plate fish, asparagus and tomatoes and spoon lemon butter sauce over the top.
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