Toaster Oven-Baked Sole with Asparagus
4
Points®
Total time: 26 min • Prep: 10 min • Cook: 16 min • Serves: 2 • Difficulty: Easy
We cooked this dinner in a medium-sized toaster oven. It’s quicker than the regular oven and food browns nicely since it’s so close to the heat source.
Ingredients
Asparagus
½ pound(s), trimmed (about 10 to 12 spears)
Olive oil
1 tsp(s)
Table salt
½ tsp(s), or to taste, divided
Black pepper
¼ pinch(es), or to taste, divided
Grated Parmesan cheese
3 tbsp(s), Parmigianno Reggiano recommended
Dried plain breadcrumbs
2 tbsp(s), panko-variety
Chives
1 tsp(s), fresh, minced
Reduced calorie mayonnaise
2 tsp(s)
Uncooked perch fillet
8 oz, two 4-oz fillets
Lemon
¼ medium, cut into 2 wedges
Instructions
1
Preheat toaster oven to 450ºF. Coat a shallow 9-inch round or rectangular baking dish with cooking spray.
2
Place asparagus in half of prepared dish; sprinkle with oil and season to taste with salt and pepper.
3
On a dinner plate, combine cheese and bread crumbs; season with salt and pepper. In a small bowl, combine chives and mayonnaise. Lightly brush one side of each fillet with mayonnaise mixture; press that side of fish into cheese mixture. Place fish, coated-side up, on other half of prepared baking dish.
4
Bake until asparagus are tender and fish is cooked through, about 13 to 16 minutes. Remove to plates and squeeze with fresh lemon juice. Yields 1 fillet and 1/2 of asparagus per serving.
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