Ingredients

The following ingredients have 4 Servings
  • 1/2 pound asparagus (, rinsed and dried, tough ends chopped off)
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper
  • 3 fillets (5-6 ounces each) firm white fish (, skinned removed (such as Tilapia, Barramundi, or Sole))
  • 3 tablespoons all-purpose flour
  • nonstick spray
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup dry white wine
  • 2 cloves garlic (, minced)
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon capers (, drained )
  • 2 tablespoons unsalted butter
  • fresh lemon slices (, for serving)
  • chopped fresh parsley (, for serving)

Instruction

  • Preheat oven to 425 degrees F.
  • Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.
  • In the meantime, season the fish fillets with salt and pepper, then dredge in flour.
  • Coat a large saute pan with nonstick spray, add the olive oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 more minutes until golden and fish flakes easily with a fork. Transfer fillets to a platter.
  • Deglaze pan with the wine until liquid is mostly evaporated, scraping up any yummy brown bits, about 1-2 minutes. Add in minced garlic and stir for about 30 seconds.
  • Add broth, lemon juice, capers, and butter.
  • Once butter is melted, pour sauce over fillets.
  • Garnish with lemon slices and chopped fresh parsley. Serve immediately and enjoy!