Asparagus wrapped in Dover Sole, poached in a lemon and tomato butter sauce. Don't be fooled by the looks this is really simple to make, full of flavor and done under 30 minutes.
Arrange fish fillets on a large plate or a cutting board. Season with salt, pepper, and dried parsley. Trim the ends of the asparagus by about 2 inches. Divide asparagus into as many portions as there are of fish fillets. For this recipe, it is 6 bunches. Wrap the fish around the asparagus, starting from the thin, tail end and working to the thicker portion of the fish. Put the finished bundle down on the seam, to prevent it from unraveling.
Use a large pan, big enough to lay out all the fish bundles in a single layer, and heat over medium heat. Add olive oil and 1 tablespoon of butter. When the butter has melted, add onion, garlic, and cook for about 4 minutes. Add tomatoes, fresh parsley, mix and cook for about 4 minutes, season with salt and pepper.
Add wine, mix, and cook for 3-5 minutes so that the alcohol can evaporate.
Add water or stock, 1 tablespoon of butter, lemon, and capers. Mix and cook for an additional 3 min allowing the flavors to blend.
Add fish bundles to the pan with the sauce. Lay them out in a single layer, so they are at least halfway submerged. Cover and cook for 7-10 minutes or until fish is opaque.
Notes
Serve hot over zoodles, pasta of your choice or mashed potatoes. Can be prepared with Flounder.