Almond-Crusted Petrale Sole with Roasted Asparagus
- Petrale Sole Fillets 2 lbs
- Asparagus 1 1/2 lbs ends removed
- Capers 1/2 cup
- Dried Oregano 2 tsp
- Dried Basil 2 tsp
- Garlic Powder 1 tsp or to taste
- Olive Oil 6 tbsp
- Lemon 1 medium, wedged
- Salt 1 tsp or to taste
- Pepper several grinds
- Arrange asparagus, spread out as much as possible, on a baking sheet and drizzle with 2 tbsp olive oil and season with salt & pepper.
- Transfer to the oven to bake at 350 °F ( 177 °C) for 10 minutes, then turn and bake another 10 minutes until tender but still bright green.
- Meanwhile, in a wide flat plate or baking dish, combine almond meal, dried herbs / spices and salt & pepper.
- Heat 2 tbsp olive oil in a wide heavy skillet.
- Dip one fillet at a time into the almond meal mixture, pressing down so that it sticks to all sides, then lay into the hot skillet.
- Fry for about 4 minutes on medium-high, until the almond meal on the bottom has turned a golden brown, then flip and cook for another 4 minutes.
- Transfer fish fillets to plates, then throw capers into the same hot pan and move around with a spatula while they get warm.
- Sprinkle a spoonful of capers on each plate, over the fish fillets, then serve alongside the roasted asparagus.
- Dover Sole is a great substitute for Petrale Sole if it is not available.
- If you can not find almond meal, you can make your own by pulsing raw dry almonds in the food processor for about a minute.