Pan Seared Dover Sole with Homemade Lemon Pepper Seasoning + Roasted Asparagus

So it’s that time of the year in Texas when you scour the parking lot looking for an inch of shade so you don’t have to come back to a car that is an inferno.  You probably think I am joking about a car becoming an inferno but unfortunately I am not.  This past Saturday at the farmers market I picked up some kale and left it in my car while I went to lunch with a few friends. When I returned to my car, after about an hour, my kale was completely cooked and steaming hot. Let me just say, hot steamy kale is not a smell that you want lingering in your vehicle. But before I turn you off of kale forever lets turn to a more pleasant subject like this lovely recipe that will even give this way-too-hot- to-eat Texan an appetite.

Ingredients: Serves 2

1/2 pound of wild caught Dover Sole

1/2 tsp of this homemade lemon pepper seasoning

a few dashes of dehydrated onion powder

1 tbsp of organic butter

a splash of olive oil

lemon wedge

For the asparagus:

1/2 lb of organic asparagus, washed

1 tbsp of extra virgin olive oil

1 garlic clove, minced

fresh lemon juice

sea salt and fresh ground pepper

Method:

For the Sole: Wash and dry fish fillets.  Mix together the lemon pepper and onion powder then lightly coat the fish fillets with it. Heat butter and olive oil in a medium-sized sauté pan until butter is foaming. Fry the fish in the pan for about a minute and a half on each side or until cooked through. Right before removing fish from pan squeeze fresh lemon juice over it.  Serve immediately over roasted asparagus or side of your choice.

For the Asparagus:  Pre-heat oven to 400 F. Cut off the tough ends of the asparagus and place on a baking sheet lined with parchment paper. Toss in olive oil and minced garlic. Season with salt and pepper then bake for 10 minutes.  Squeeze fresh lemon juice over the asparagus right after you remove it from the oven.  Enjoy!

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