INGREDIENTS

Serves 4 people

• Petrale Sole Fillets - 2 lbs
• Asparagus - 11/2 lbs (ends removed)
• Almond Meal - 1 cup
• 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)

PREPARATION

1. Arrange asparagus, spread out as much as possible, on a baking sheet and drizzle with 2 tbsp olive oil and season with salt & pepper.
2. 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.
3. Meanwhile, in a wide flat plate or baking dish, combine almond meal, dried herbs / spices and salt & pepper.
4. Heat 2 tbsp olive oil in a wide heavy skillet.
5. 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.
6. 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.
7. Transfer fish fillets to plates, then throw capers into the same hot pan and move around with a spatula while they get warm.
8. Sprinkle a spoonful of capers on each plate, over the fish fillets, then serve alongside the roasted asparagus.

SUGGESTIONS

• 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.