Simple Yet Elegant Sole & Asparagus

Simple Yet Elegant 'Sole' & Asparagus - July 10th, 2012

My apologies for so late in posting. I was hit with a never ending migraine this past week which took abit of drive away.

On Tuesday night was a slightly functional, and as this recipe seemed easy enough I went for it. Thankfully it proved to be as easy as anticipated. I did have to change it up  a little though. As the title suggests, this recipe was meant for Sole. Well, I went with Haddock as it was on sale, and my thinking is you can never go wrong with fresh Haddock.

Simple Yet Elegant Sole & Asparagus Baked in Parchment - page 179

"Ideal for a date night - you can prepare this recipe entirely in advance, then simply pop it into the oven about 15 minutes before you're ready to serve."

Prep time was extremely quick. Really only had to slice the shallots (would have had to chop the Tarragon, but I wasn't able to find fresh, so used dried instead), and blanched the Asparagus.

Question for you: If you read "4 thin asparagus spears, trimmed and halved lengthwise", what would you have done? From the photo above, you can see what direction I went in, is that not correct? Now I'm doubting myself as when I looked at the photo in the book, they are cut in half mid-stem. What would be the term? Silly, but I'm curious now.

Putting this all together was beyond simple. Place fish on parchment, top with shallots & herbs, drizzle with oil & vinegars, top with asparagus & lemon. Fold parchment to form packet, bake. Done.

The haddock came out nice and flaky. None of flavours overwhelmed each other. Everything was nice and subtle but noticeable. Yet another light and delicious meal.

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