Fish

Sole Picatta with Grilled Asparagus on Rice takes 10 minutes to prepare.

Sole Picatta with Grilled Asparagus on Rice takes 20 minutes to cook.

Sole Picatta with Grilled Asparagus on Rice makes 2 servings.

The ingredients for Sole Picatta with Grilled Asparagus on Rice are:

Ingredients:
Sea Quest Skinless, Boneless Sole, 400 gram(s) (remove)
*Lemon Juice, 15 mL (remove)
Capers, canned, .5 tbsp, drained (remove)
Parsley, dried, 1 tsp (remove)
Asparagus, fresh, 12 spear, small (5" long or less) (remove)
*Chesapeake Bay Style Seasoning (Old Bay), 0.5 tsp (remove)
White Rice, long grain, 1 cup (remove)
Butter, salted, 2.5 tbsp (remove)

Here is how you make Sole Picatta with Grilled Asparagus on Rice:

Thaw fish and lay out in baking pan. Sprinkle with Old Bay Seasoning and bake at 350 for 10-15 minutes. Meanwhile, melt butter in sauce pan. Add capers and fry for about a minute. Remove from heat and add lemon juice and parsley. Remone fish from oven and pour sauce over fish. In a large bowl toss asapargus with salt and pepper and grill until slighty tender on hot oiled grill pan. Serve with rice.Number of Servings: 2Recipe submitted by SparkPeople user MILLIEBEAN.

The nutritional information for Sole Picatta with Grilled Asparagus on Rice is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 413.0

• Total Fat: 16.6 g
• Cholesterol: 147.3 mg
• Sodium: 544.4 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 2.0 g
• Protein: 38.6 g