Baked sole with asparagus and new potatoes

Ingredients

For 1 serving

• Sole200 g
• Asparagus200 g
• Potatoes200 g
• Grana Padano10 g
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste

Contains: lactose, fish,

In season: March – June

Method

1. Heat a conventional oven to 200 °C. Scrub the new potatoes well, pat them dry and halve them.
2. Toss the potatoes in a baking tray with half the oil and a pinch of salt and roast for 15 minutes.
3. Meanwhile wash the asparagus and snap off the woody ends: bend each spear and it will break at the right point.
4. Add the asparagus to the tray, sprinkle with the grated Grana Padano and cook for 10 minutes.
5. Salt the sole fillets, lay them in the tray and cook for another 6–8 minutes, until opaque white and the cheese on the asparagus is golden.
6. Serve with the lemon juice and the remaining oil.