Baked Lemon-Thyme Sole with Zucchini, Asparagus, and Pea Salad
Quick and healthy dinner.
- 1 lemon
- 2 sole fillets
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 shallot (minced)
- 1 cup English peas
- ½ bunch asparagus
- ½ green zucchini
- Handful of thyme
Zest the lemon and set aside the zest.
Place the sole fillets in a glass baking dish. Rub the fillets with salt, pepper, and a squeeze of lemon juice. Cut the lemon in round slices and place them on top of the fillets. If you have the time, let the fish marinate in the refrigerator for 20–30 minutes. Otherwise, place it in the oven at 350°F for 15 minutes or until the flesh flakes easily with a fork.
Heat the olive oil over medium heat in a nonstick skillet. Add the shallot and sauté it for 2 minutes or until translucent. Add the peas, asparagus, and zucchini to the skillet and sauté for about 3 minutes or until they are tender. Remove the veggies from the heat and plate them.
Remove the fillets from the oven. Plate them, and season with fresh thyme, salt, pepper, and 1 tablespoon of the lemon zest (reserve the remaining zest for another use).