Toaster oven-baked sole with asparagus
½ pound(s), trimmed (about 10 to 12 spears)
½ tsp(s), or to taste, divided
¼ pinch, or to taste, divided
grated Parmesan cheese
3 tbsp(s), Parmigianno Reggiano recommended
dried plain breadcrumbs
2 Tbsp, panko-variety
1 tsp(s), fresh, minced
reduced calorie mayonnaise
uncooked perch fillet(s)
8 oz, two 4-oz fillets
¼ medium, cut into 2 wedges
- Preheat toaster oven to 450ºF. Coat a shallow 9-inch round or rectangular baking dish with cooking spray.
- Place asparagus in half of prepared dish; sprinkle with oil and season to taste with salt and pepper.
- 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.
- 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.