Monday, May 24, 2010

Sole with Asparagus and Morels

I have been eating very clean lately as I am doing a cleanse that I am helping to develop with yogaposer, the an amazing yoga teacher training company that has hired me as the Director of Nutrition. I feel great and I can't wait until the day that I can share the not-yet-fully-developed cleanse with all of you! The only drawback of eating super healthy is that meals can get a little boring, but they don't have to! This meal was totally 'gourmet' and incredibly healthy, too. Sole is a low-toxicity fish, so it's a great choice when you're trying to rid the body of metals, etc.

1 cup fresh or 1 package dried morels
1 bunch asparagus, trimmed (break one to see where to cut)
4-6 sole filets
1 lemon, zested and cut in half
1 Tablespoon chopped fresh thyme
salt and pepper
extra virgin olive oil

1. Preheat oven to 350 degrees.

2. If using dried morels, boil water and pour over the mushrooms. Cover with plastic wrap and let sit 30 minutes. (Meanwhile, heat up a large saucepan with water). Scoop the morels out of the soaking liquid after that time, rinse, and pat dry. (They're like little sponges so make sure to dry them off well). Chop roughly.

3. When water is boiling, add asparagus. (Tip: Keep the rubber band around the bunch. It's totally safe and makes it easier to take the asparagus out). Take out after 2 minutes. Set aside to cool.

4. Dry each piece of fish. Sprinkle with lemon zest, salt ,and pepper. Add 4 or 5 stalks asparagus and starting with the thicker end, roll the fish around the asparagus. Put seam-side down in a baking dish. Repeat with all the fish. Sprinkle mushrooms and thyme over the fish. Drizzle with olive oil, and add a small pinch of salt and pepper.

5. Put the baking dish in the oven. Bake fish for 7-8 minutes, or until opaque and fish pushes back slightly when touched.

Serve with sauteed spinach and whole-grain pasta. Sprinkle all over with lemon juice.

Serves 2.

Printable version here.