LEMON THYME ROASTED SOLE AND ASPARAGUS

Lemon Thyme Roasted Sole and Asparagus image

Provided by @MakeItYours

Number Of Ingredients 12

1 lb. asparagus
1 lb. sole (about 8 thin filets or 4 thicker filets)
2 tbsp olive oil
1 tsp salt
1 tsp pepper
10 sprigs fresh thyme (or a pinch of dried thyme)
zest of one lemon
3 tbsp butter
1/4 tsp dijon mustard
1 tbsp lemon juice
5 tbsp fish cooking liquid
generous pinch of salt

Steps:

Preheat oven to 350°
Place asparagus in baking dish, I created two layers of asparagus facing opposite directions. Drizzle with 1.5 tbsp olive oil and sprinkle with 1/4 tsp salt and pepper, 1/2 of the lemon zest, and a few sprigs of fresh thyme. Bake at 350 for 14 minutes.
Season sole with salt and pepper on both sides. Lay sole over asparagus (after asparagus has cooked for 14 minutes) in a double layer if fish is very thin (mine was). Place remaining fresh thyme and remaining lemon zest over fish, drizzle with remaining (1/2 tbsp) olive oil.
Roast in oven for 19 minutes, remove from oven and set aside.
In a small saucepan over medium heat melt butter and whisk in mustard. Whisk continuously adding lemon juice and 5 tbsp of fish cooking liquid (I simply tilt the baking dish and scoop out the 5 tbsp). Cook for 4 minutes, or until sauce thickens. Season sauce with a pinch of sea salt.
Pour sauce over fish and serve immediately.