Baked Mustard Crusted Sole with Asparagus

Whether you’re looking for something delicious to serve on Fridays during Lent, or just want to enjoy the flavors of fresh fish, Oliver’s Market has some great fish fillets and steaks on sale* this week, including fresh, wild caught Fillet of Sole, paired in this recipe with Organic California Asparagus, First of the Season featured at $4.99/lb*. We have some fantastic new recipes for enjoying this harbinger of Spring, be sure to check them all out on our website this week and on our recipe cards in-store at all of our locations. With so many preparations and great prices from Oliver’s, there’s never been a better time to stalk up!

*Note: Price in effect at all four Oliver’s locations through 3/8/22

 

  • Serves: 4 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 bunch thin organic asparagus (about 1 pound), trimmed
  • 3 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) Sole fillets
  • 8 teaspoons country-style or whole-grain Dijon mustard
  • 3 tablespoons panko (Japanese breadcrumbs)
  • ¼ teaspoon smoked paprika
  • 2 tablespoons chopped fresh tarragon

Instructions

  1. Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.

  2. Meanwhile, spread each sole fillet with 2 teaspoons mustard. Sprinkle fillets with ¼ teaspoon salt and ¼ teaspoon pepper total. Toss panko with remaining 1 tablespoon oil in a small bowl. Sprinkle panko mixture evenly onto sole fillets, then dust with smoked paprika.

  3. After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared sole fillets skin side down on empty half of baking sheet. Return to oven and bake until sole is firm and asparagus is tender, 14–16 minutes. Divide sole and asparagus among four plates and top with tarragon.

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