Can't take credit for this but it is a keeper. It's from the food network and could not resist having it again tonight.
Prep time 15 min
Cook time 20 min
Yields 4 servings
2 Tablespoons Extra virgin olive oil
4 8 oz fluke fillets
Salt & Pepper
1 pound asparagus, trimmed and cut into 1 " lengths
1 cup risotto (follow directions calls for in tablespoons of olive oil, saute' onions, 3cups of chicken stock, Parmesan cheese) takes about 20 minutes.
1/2 cup jarred roasted red peppers
1/2 cup Alfredo pasta sauce ( knorrs packet)
fresh basil for garnish
Preheat oven to 450
Pour oil into a 13x9 glass baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with S &P. Roast for 5 min. Add asparagus to dish and roast 5-7 min more. Remove from oven and keep fish warm removing asparagus and reserve to side.
Prepare risotto according to package. Once nearly finished add asparagus. Meanwhile, puree roasted peppers and Alfredo sauce in blender. Transfer to small saucepan and let simmer. Serve with fish topped with Sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs.
This is a really good dish with a nice Chardonnay and some real good Italian bread with fresh Olive oil, S&P.
Enjoy!
