Sautéed petrale sole with roasted asparagus
- 1 lb petrale sole
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1/4 cup chopped cherry tomatoes
- 2 tablespoons capers (drained)
- kosher salt and pepper to taste
- 1 lb asparagus (trimmed and stocks peeled optional)
- 2 teaspoons extra virgin olive oil
- kosher salt and pepper to taste
Preheat oven to 475° place asparagus on to a sheet pan lined with nonstick foil. Drizzle with 2 teaspoons extra-virgin olive oil and season with salt and pepper. Roast in the oven for eight minutes.
Place a large nonstick pan over high heat, then add 2 teaspoons of olive oil. Add the pieces of fish into the pan and cook for two minutes on each side turning once. Add butter, white wine, lemon juice, tomatoes, capers, salt and pepper to taste and cook an additional two minutes.
Serve with roasted asparagus