Sheet Pan Alaska Sole with Potatoes, Asparagus, Leeks and Toasted Almonds

Name: Sheet Pan Alaska Sole with Potatoes, Asparagus, Leeks and Toasted Almonds
Prep time: 20
Cook time: 40
Yield: Wild Alaska Sole
Ingredients: 1-1/2 pounds fingerling or baby potatoes, halved; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme; Kosher salt and freshly ground pepper; 2 medium leeks, white and light green parts only, cut in half lengthwise, rinsed and cut into 1/2-inch pieces; 1 pound asparagus, tough stems trimmed, cut into 2-inch pieces; 1/3 cup sliced almonds; 1-1/2 pounds Alaska sole (flounder) fillets, thawed and patted dry; 1 tablespoon honey mustard; 2 tablespoons thinly sliced chives; Lemon wedges

Alaska sole combined with potatoes, leeks and asparagus makes a one-pan meal the whole family will enjoy.

Prep Time

20 minutes

Cook Time

40 minutes

Servings

Ingredients

1-1/2 pounds fingerling or baby potatoes, halved

3 tablespoons extra-virgin olive oil

1 tablespoon fresh thyme

Kosher salt and freshly ground pepper

2 medium leeks, white and light green parts only, cut in half lengthwise, rinsed and cut into 1/2-inch pieces

1 pound asparagus, tough stems trimmed, cut into 2-inch pieces

1/3 cup sliced almonds

1-1/2 pounds Alaska sole (flounder) fillets, thawed and patted dry

1 tablespoon honey mustard

2 tablespoons thinly sliced chives

Lemon wedges

Step 1

Preheat oven to 425°F. In a large bowl, combine the potatoes, 1-1/2 tablespoons of the olive oil and the thyme and season with salt and pepper. Spread on a sheet pan, cut sides down and roast 15 minutes.

Step 2

While the potatoes are roasting, in the same bowl, combine the leeks, asparagus, salt and pepper and the remaining 1-1/2 tablespoons of the olive oil. Toss to combine. After the potatoes have roasted for 15 minutes, turn the potatoes with a thin spatula and add the leeks and asparagus to the sheet pan. Roast 10 minutes longer.

Step 3

While the vegetables are roasting, toast the almonds in a dry pan until lightly golden, about 5 minutes. Set aside.

Step 4

Season fish with salt and pepper. In a small bowl, combine the honey mustard with 2 teaspoons of water. Put the fish on top of the vegetables tucking the tails under and brush with the honey mustard. Sprinkle with the almonds and roast until the fish is opaque or registers 145°F. in the center, about 12 minutes. Sprinkle with the chives and serve with lemon wedges.

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