Ingredients
- 1 lb. asparagus, medium-size stalks, tough ends removed
- Salt and freshly ground pepper, to taste
- 4 large or 8 small sole or flounder fillets, 1 1/2 lb. total
- 1 Tbs. unsalted butter
- Finely grated zest and juice of 1 lemon
- 1 Tbs. all-purpose flour
- 1 cup chicken broth
Description
Look For Relatively Thick, Large Flatfish Fillets For This Elegant Dish. Purchase 2 Of Them Totaling 1 1/2 Lb., And Then Cut Them In Half Lengthwise To Make 4 Servings. Or, Buy 8 Small Fillets Totaling The Same Weight, And Overlap Pairs Of Fillets To Make
Williams-Sonoma
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