Greek Sole with Parmesan Asparagus & Herb Wild Rice

One of my favourite things to do in the summer, or whenever I can track them down, is to purchase fresh seafood from a local seafood truck! They bring all of the seafood up to Kelowna from the coast and sell it out of an old school bus! Everything is extremely fresh and freezer packaged. It's an excellent way to enjoy ocean fresh seafood anytime.

Greek Sole with Parmesan Asparagus & Herb Wild Rice

Greek Sole Ingredients: 
2 sole fillets 
1 lemon
Olive oil
Freshly cracked pepper & sea salt
1 tbsp Greek seasoning (Ingredients below)


Greek Seasoning:
1 1/2 teaspoons dried oregano 
1 tsp dried thyme 
1/2 tsp dried basil 
1/2 tsp dried marjoram 
1/2 minced shallot
2 cloves minced garlic
In a small bowl, combine all ingredients. Store in an airtight container.

Directions:
In a glass baking dish pour approx 2 tbsp of olive oil, just enough to coat the bottom of the dish. Lay your sole fillets into the baking dish and sprinkle both sides with Greek seasoning, freshly cracked sea salt & pepper. Squeeze 1/2 lemon over fillets.

Bake at 350 for 15-20 minutes, depending on how thick/thin your fillets are. Once the sole is out of the oven, plate and squeeze the other 1/2 lemon over it.

Parmesan Asparagus, heat 1tbsp olive oil in a small saute pan with 2 cloves minced garlic. Add asparagus and season with freshly cracked salt & pepper. Add 1 tsp red wine vinegar to steam the asparagus slightly. Cook till desired tenderness and sprinkle with freshly grated parmesan cheese.

Herbed Wild Rice, in a medium saucepan over medium heat saute 1 cup sliced green onions in 2 tbsp butter for 5minutes. Add 1 1/2 cups wild rice and cook for 10minutes. Add 3 cups chicken broth and 1/2 tsp dried thyme. Cook until tender.