Sole with Savory Bread Crumb Topping and Roasted Asparagus
Light, flaky sole topped with crispy bread crumbs and roasted asparagus—quick, flavorful, and perfect for a special dinner.
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Oven
- Baking dish
- Baking sheet
- Aluminum foil
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 1 bunch asparagus (about 1 pound)
- 4 teaspoons olive oil
- ½ teaspoon salt
- 1 medium clove garlic
- 2 slices whole-wheat sandwich bread
- 1 ½ teaspoons unsalted butter
- 1 medium lemon
- ½ teaspoon dried oregano
- 4 sole fillets or other thin, flaky white fish (6 ounces each)
- 2 tablespoons fresh Italian parsley leaves
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