Source: dLife

A sophisticated fish meal made with sole and asparagus in a white wine sauce.

Servings

1 lb Asparagus, fresh
1.5 lb sole fillet , boned, about 1/4 inch thick and 2-3 inches wide, 4-12 fillets total
1 cooking spray
1 pinch salt
1 pinch black pepper

Wine Sauce
2 tbsp Butter, unsalted
2 tbsp shallots, chopped , minced
0.75 cup white wine , dry

1 Preheat oven to 425 degrees.
2 Holding asparagus in both hands bend, asparagus will break where it is hard. Dispose of hard ends. Wash remaining asparagus.
3 Bring 1/2 inch of water to boil in a 10 to 12 inch frying pan. Put in asparagus and let simmer about 2 minutes or until barely fork tender. Drain well.
4 Wash off sole and lay flat skin side up on paper towel.
5 Place one or two asparagus pieces across the narrow section of the sole, so some of it is sticking out.
6 Wrap the asparagus in the fillet. Position each roll up in a cooking spray coated casserole dish, seam side down. Cover with foil.
7 Bake in oven for 12 to 16 minutes or until fish is opaque, but still moist. Remove from oven.
8 Season to taste with salt and pepper. Ladle wine sauce over or keep on the side.
9 Wine Sauce: Combine butter and shallots in a frying pan and cook over medium heat until shallots are golden brown , about 3 minutes.
10 Add wine and boil on high stirring until mixture is reduced about 1/4 cup. This should take about 6 minutes. Serve hot or warm.

Make sure fish does not dry out. For wine sauce, remember, only use wine to cook with that you would drink. Substitute any flounder or white fish for this dish.