This recipe is light & perfect for summer. I aim to eat fish at least twice a week. Grey sole is very thin and cooks really fast so it’s perfect for a quick & easy meal. I paired my fish with asparagus sauteed in olive oil and roasted red potatoes (potatoes not featured in the recipe). I use Kasandrinos EVOO. I don’t know if you’ve heard about it, but there’s been deception going on in the olive oil industry- much of the olive oil sold in supermarkets, when tested, turns out to be cut with cheaper oils such as canola. Kasandrinos is 100% pure extra virgin olive oil imported from Greece (and it’s certified paleo!) In order to get all the health benefits of olive oil, you’ve got to be eating 100% pure extra virgin olive oil extracted using traditional methods.
- 7-8 pieces grey sole fillets
- 1/3 cup organic white wine
- 1 tbsp fresh lemon juice
- 1 shallot chopped
- 8 tbsp grass-fed butter divided
- 1-2 tbsp sliced almonds (however much you like to top the fish with)
- 1 tbsp fresh parsley chopped, for garnish
- salt & pepper to taste
- 1 bundle asparagus ends removed
- 1-2 tbsp Kasandrinos extra virgin olive oil
- 2-3 garlic cloves minced
- salt & pepper to taste
- Pre-heat broiler
- Place grey sole fillets on a baking sheet and brush with grass-fed butter or ghee and top with salt, pepper, & almonds
- Set aside
- Heat up 2 skillets over medium heat
- Add EVOO, asparagus, garlic, salt & pepper to one of the skillets
- In the other skillet, bring the wine, lemon juice, & chopped shallot to a boil
- Put grey sole in the broiler & cook for 10 minutes
- Move asparagus around in pan so it cooks evenly & doesn't burn
- Add butter to the white wine mixture, 1 tablespoon at a time, whisking in between each one until fully melted
- Plate asparagus & grey sole
- Place chopped parsley on top of grey sole
- Top with sauce and serve!