The fillets of sole served on a bed on shredded vegetables and topped with asparagus tips and sliced mushrooms is a match made in heaven.
2/3 lb. fillet of sole (4 to 6 fillets)
1/2 lemon, juiced
2 tbsp olive oil (more if needed)
2 tbsp shallots, minced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tbsp regular or gluten-free soy sauce
8 to 10 asparagus stalks, tender stalks shredded, tips reserved
2 carrots, shredded
3 red sweet mini peppers, seeded and shredded
6 crimini mushrooms, sliced
Preheat oven to 350 degrees.
Rinse fish in water and dry with paper towel. Squeeze lemon juice over fish. Season with salt. Set aside.
Snap woody end off asparagus and discard. Snap off tips and reserve. Shred tender tender asparagus stalks, carrots and sweet mini peppers in food processor.
Heat olive oil in oven-proof skillet. Add shallots, cloves and ginger. Saute until fragrant, just a minute or two. Reserve half of the shallot mixture.
Sauté asparagus tips and mushrooms until mushrooms are golden grown. Remove from pan.
Return remaining half of shallot mixture to pan. Add 1 tbsp additional olive oil if necessary. Add shredded vegetables. Cook for 2 minutes, stirring occasionally.
Spread shredded vegetables evenly in pan. Arrange fish over shredded vegetables and top with asparagus tops and mushrooms. Bake in oven for 10 minutes or until fish flake easily with a fork.