Sole Picatta with Grilled Asparagus on Rice

Name: Sole Picatta with Grilled Asparagus on Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Ingredients:; Sea Quest Skinless Boneless Sole 400 gram(s) (remove); *Lemon Juice 15 mL (remove); Capers canned .5 tbsp drained (remove); Parsley dried 1 tsp (remove); Asparagus fresh 12 spear small (5 long or less) (remove); *Chesapeake Bay Style Seasoning (Old Bay) 0.5 tsp (remove); White Rice long grain 1 cup (remove); Butter salted 2.5 tbsp (remove)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 2

Ingredients

Ingredients:Sea Quest Skinless, Boneless Sole, 400 gram(s) (remove)*Lemon Juice, 15 mL (remove)Capers, canned, .5 tbsp, drained (remove)Parsley, dried, 1 tsp (remove)Asparagus, fresh, 12 spear, small (5" long or less) (remove)*Chesapeake Bay Style Seasoning (Old Bay), 0.5 tsp (remove)White Rice, long grain, 1 cup (remove)Butter, salted, 2.5 tbsp (remove)

Directions

Thaw fish and lay out in baking pan. Sprinkle with Old Bay Seasoning and bake at 350 for 10-15 minutes. Meanwhile, melt butter in sauce pan. Add capers and fry for about a minute. Remove from heat and add lemon juice and parsley. Remone fish from oven and pour sauce over fish. In a large bowl toss asapargus with salt and pepper and grill until slighty tender on hot oiled grill pan. Serve with rice.

Number of Servings: 2

Recipe submitted by SparkPeople user MILLIEBEAN.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 413.0
Total Fat: 16.6 g
Cholesterol: 147.3 mg
Sodium: 544.4 mg
Total Carbs: 26.4 g
Dietary Fiber: 2.0 g
Protein: 38.6 g

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