Lemon Thyme Roasted Sole And Asparagus Food

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SOLE WITH SAVORY BREAD CRUMB TOPPING AND ROASTED ASPARAGUS



Sole with Savory Bread Crumb Topping and Roasted Asparagus image

My mom often served a version of this dish when I was a kid, and it was one of my favorites. I guess it makes sense that it has become one of my go-to fast and easy dinners too. It's a weeknight trifecta-simple, tasty, and family friendly. All you need to do is sprinkle seasoned buttered bread crumbs onto a white, flaky fish fillet, and in less than 10 minutes the fish is done and the bread crumbs are crisped. I made it healthier by using freshly made whole-grain bread crumbs (which are a cinch to make) and adding some olive oil to the mix to keep the butter minimal. Roasting asparagus right alongside makes it a real two-for-one. Enjoy with some whole-grain rice, quinoa, or orzo.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 bunch asparagus (about 1 pound)
4 teaspoons olive oil
1/2 teaspoon salt
1 medium clove garlic
2 slices whole-wheat sandwich bread
1 1/2 teaspoons unsalted butter
1 medium lemon
1/2 teaspoon dried oregano
4 sole fillets or other thin, flaky white fish (6 ounces each)
2 tablespoons fresh Italian parsley leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the asparagus spears, then place them in a baking dish. Toss with 2 teaspoons of the oil and 1/4 teaspoon of the salt. Roast until they are crisp-tender, 10 to 15 minutes depending on the thickness of the spears.
  • Meanwhile, place the garlic in a food processor and pulse until chopped. Cut off and discard the crusts from the bread, then add the bread to the processor and pulse until fine crumbs are formed.
  • Heat the remaining 2 teaspoons oil and the butter together in a medium skillet over medium heat. While the oil is heating, finely zest the lemon until you get about 1 teaspoon of zest.
  • Add the garlic and bread crumbs to the skillet and cook, stirring frequently, until the garlic is fragrant and the crumbs are toasted, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, oregano, and the remaining 1/4 teaspoon salt.
  • Arrange the fish fillets on an aluminum foil- or parchment paper-lined baking sheet. Squeeze the juice of half of the lemon over the fish, then press the bread crumb mixture on top. Bake until the fish is just opaque and flakes easily with a fork, about 8 minutes. While the fish is cooking, chop the parsley.
  • To serve, arrange the fish on serving plates with the asparagus alongside. Sprinkle with the juice from the remaining lemon half and the parsley before serving.

Nutrition Facts : Calories 270, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 500 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 37 grams

ROASTED ASPARAGUS WITH LEMON



Roasted Asparagus with Lemon image

This roasted asparagus is the easiest side dish! Bake it in the oven for about 10 minutes with garlic, olive oil, and lemon slices. Perfection!

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

1 pound asparagus
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 small garlic clove
1 lemon (Zest and 1 teaspoon juice from half, plus slices from the other half)

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray.
  • Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. Toss with the 1 teaspoon lemon juice, then serve.

Nutrition Facts : Calories 53 calories, Sugar 2.1 g, Sodium 293 mg, Fat 3.6 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 2.4 g, Protein 2.5 g, Cholesterol 0 mg

ROASTED ASPARAGUS WITH THYME



Roasted Asparagus With Thyme image

This is good-for-you spring-time side dish is so easy to prepare, yet the simply seasoned spears look appealing enough to serve guests or take to carry-in dinner. -Sharon Leno Keansburg, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 5

3 pounds fresh asparagus, trimmed
3 tablespoons olive oil
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place asparagus in a baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. , Bake, uncovered, at 425° for 10-15 minutes or until crisp-tender.

Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

LEMON-ROASTED ASPARAGUS



Lemon-Roasted Asparagus image

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh asparagus, trimmed
1/4 cup olive oil
4 teaspoons grated lemon zest
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

THIS LEMON ROASTED ASPARAGUS RECIPE COULDN'T BE EASIER



This Lemon Roasted Asparagus Recipe Couldn't Be Easier image

Lemon makes almost anything taste better, and this asparagus recipe is no exception! Here's how to make Lemon Roasted Asparagus, a perfect side for your family dinners.

Categories     roasted     side dish

Time 20m

Yield 8-10 servings

Number Of Ingredients 5

2 lemons
1 tsp. kosher salt
3 lb. asparagus, trimmed
Olive oil, for drizzling
1 c. fresh parsley, chopped

Steps:

  • Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
  • Preheat the oven to 450˚. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
  • Divide the asparagus between 2 baking sheets, drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. Transfer the asparagus to a platter.
  • Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.

ASPARAGUS WITH MEYER LEMON BREADCRUMBS



Asparagus with Meyer Lemon Breadcrumbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons butter in a skillet over medium heat. Add 1/2 cup panko and 1 teaspoon chopped thyme and cook, stirring, until browned, 3 to 6 minutes. Remove from the heat and stir in 3 tablespoons grated pecorino, 2 tablespoons chopped chives and 2 teaspoons Meyer lemon zest; season with salt and pepper and set aside. Cook 2 pounds trimmed asparagus in salted boiling water until crisp-tender, 2 to 4 minutes. Drain and toss with 2 tablespoons butter and a pinch each of salt and pepper. Transfer to a platter and top with the panko mixture.

WOOD ROASTED SHAVED ASPARAGUS, PARMESAN, BREADCRUMBS AND LEMON



Wood Roasted Shaved Asparagus, Parmesan, Breadcrumbs and Lemon image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 bunch large or jumbo asparagus (can substitute with Brussels sprouts)
Extra-virgin olive oil, for cooking
Kosher salt and freshly ground black pepper
1/2 ciabatta loaf, cubed (about 1 quart cubes)
2 cloves garlic, grated
2 tablespoons grated Parmesan, plus more for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Trim the woody ends from the asparagus. Using a vegetable peeler, shave the asparagus lengthwise into strips (if using Brussel sprouts, use a knife or mandoline to shave the sprouts).
  • In a large bowl, gently toss the shaved asparagus with 2 tablespoons olive oil and a few pinches of salt and pepper. Pour the asparagus mixture into a 12-inch cast-iron skillet and loosely arrange a "nest." Roast until slightly browned and softened, about 3 minutes.
  • Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Once the oil is hot, add the cubed bread and toss to coat in the olive oil. Allow the bread to toast evenly, tossing often, 3 to 5 minutes. Remove the pan from the heat and stir in the garlic to perfume the oil and bread. Remove the bread from the pan to a cutting board and roughly chop the bread pieces. Toss with the grated Parmesan and black pepper, to taste.
  • Top the asparagus with the breadcrumbs. Garnish with more grated Parmesan.

BAKED LEMON SOLE WITH LEMON & CAPER PASTE



Baked lemon sole with lemon & caper paste image

Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two

Provided by Tom Kerridge

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 9

zest 0.5 lemon , peeled into strips using a vegetable peeler
2 lemon thyme sprigs
2 shallots , sliced
2 lemon sole , about 300g/11oz each, dark skin removed, trimmed (see step-by-step)
100g butter , diced
100g capers
25g parmesan
100ml extra virgin olive oil
finely grated zest 1 lemon

Steps:

  • First, make the caper paste. Blend the ingredients in a blender or small food processor for 2 mins until you have a smooth-ish purée (if using a food processor, you might need to scrape down the sides once or twice with a spatula). Transfer to a small bowl, cover with cling film and place in the fridge until needed. Can be made 2 days ahead and chilled.
  • Heat oven to 220C/200C fan/gas 7. Scatter the lemon zest, lemon thyme and shallots onto a baking tray or ovenproof dish. Sprinkle the fish lightly with salt and put it on top of the shallots, skin-side up. Place pieces of butter on each fish and pour in 200ml water - this will steam the fish and keep it juicy.
  • Put the fish and the prepared tray of potatoes (see recipe in Goes well with) in the oven at the same time and bake both for 10 mins, basting the fish halfway through. While the fish cooks, wilt the greens (see recipe in Goes well with) and take the caper paste out of the fridge to come to room temperature.
  • Take the fish out of the oven and baste it one last time, then use a cook's blowtorch to char the skin, if you like. Transfer the fish to a serving plate with some of the shallots and lemon zest. Spoon a little of the caper paste over the fish and serve immediately with the new potatoes and wilted spring greens.

Nutrition Facts : Calories 967 calories, Fat 93 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.9 milligram of sodium

ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER



Asparagus and Mushrooms in Lemon-Thyme Butter image

Out of thyme? No worries, the beauty of this dish is in its versatility. Try using another herb instead. -Sarah Reid, Oshawa, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon butter
1 teaspoon olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

LEMONY FRESH ASPARAGUS WITH THYME



Lemony Fresh Asparagus With Thyme image

It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.

Provided by BecR2400

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 lb asparagus spear, washed and trimmed
1/2 teaspoon fresh lemon thyme leaves, finely chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, finely chopped
1/2 lemon, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
  • Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
  • Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
  • Arrange on serving platter and squeeze with fresh lemon juice.
  • Serve hot, cold, or at room temperature.

PAN-ROASTED ASPARAGUS WITH THYME



Pan-Roasted Asparagus with Thyme image

Provided by Molly Stevens

Categories     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     Asparagus     Spring     Thyme     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon butter
2 tablespoons extra-virgin olive oil
5 large fresh thyme sprigs
1 1/4 pounds slender asparagus spears, trimmed
Fleur de sel or coarse kosher salt

Steps:

  • Melt butter with oil and thyme sprigs in heavy large skillet over medium-high heat. Add asparagus in single layer; using tongs, toss to coat. Sauté, turning often, until crisp-tender and beginning to brown in spots, about 8 minutes. Sprinkle with fleur de sel and pepper and serve.

LEMON AND THYME GRILLED ASPARAGUS



Lemon and Thyme Grilled Asparagus image

A delicious side dish for your meal. Fresh thyme is a MUST, so this is a great recipe for those with herb gardens.

Provided by Chef RayRay

Categories     Vegetable

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 bunch asparagus
1 lemon
2 tablespoons olive oil
2 medium garlic cloves
1 teaspoon chopped fresh thyme
salt and pepper

Steps:

  • Mix olive oil, garlic, thyme, salt and pepper in a shallow pan.
  • Toss aparagus in the mixture and coat thoroughly. Cook immediately, or for more flavorful asparagus, let sit in fridge for twenty minutes.
  • Fire up the grill and cook until asparagus are browned or until desired.
  • Serve immediately.

Nutrition Facts : Calories 187.8, Fat 14.2, SaturatedFat 2.1, Sodium 36, Carbohydrate 16.7, Fiber 7.5, Sugar 3.1, Protein 6.6

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