Image by: Kiera Liblik
After Thanksgiving eats and HOCO treats, it’s time for some serious detoxification.
During midterm season, it’s nice to have a quick and healthy meal to rely on. This dish has minimal prep time and leaves you with only one dirty pan to deal with. As a bonus, asparagus acts an antioxidant and diuretic, meaning that it will help get your body back on track after this past weekend’s heavy dose of school spirit.
Ingredients:
- Roughly 1 cup of olive oil
- 1 tsp. rosemary
- 1 tbsp. lemon juice
- Salt and pepper
- 2 sole fillets
- About 15 spears of asparagus depending on size
Directions:
- Put your sole fillets in a sealable container and fill with olive oil until the fillets are covered
- Add lemon juice and rosemary and let sit covered for 20 minutes
- Preheat oven to 400 degrees
- Cut the bottom inch off your asparagus stems and rinse well
- Arrange asparagus in a single flat layer on baking sheet
- Uncover fish and coat asparagus with marinade
- Place your fillets on your asparagus and sprinkle with sea salt and pepper
- Bake for 7-10 minutes or until sole fillets are flaking and enjoy!
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