Baked Sole with Lemon-Butter Sauce

Name: Baked Sole with Lemon-Butter Sauce
Yield: Makes 4 Servings
Ingredients: Chicken broth or stock, 1 cup (8 fl oz/250 ml), homemade or purchased; Finely grated lemon zest and juice, from 1 lemon; Unsalted butter, 1 tablespoon; Flour, 1 tablespoon; Asparagus, 1 lb (500 g) medium-sized stalks, tough ends removed; Sole or flounder fillets, 4 large or 8 small, 1½ lb (750 g) total weight; Salt and freshly ground pepper

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Asparagus, 1 lb (500 g) medium-sized stalks, tough ends removed
Salt and freshly ground pepper

Dinner
Main course

Method

Bake the fish and asparagus

Preheat the oven to 400°F(200°C) and butter a 9-by-13-inch (23-by-33-