Roasted Summer Vegetables
Mild, quick-cooking sole makes an easy summer meal. Start with the best quality fish you can find. Don’t hesitate to ask your fishmonger what variety he or she is selling. Petrale filets are larger and more diamond-shaped than Dover sole, have a better texture and flavor and won’t turn mushy when cooked.
Serve the fish with some asparagus or green beans and cherry tomatoes, which need little work to heighten their flavors. Just toss them with olive oil and roast them to concentrate their sugars. If you have time, add a side dish of steamed new potatoes.
Both dishes can be prepared ahead, and you can serve them as a cold supper, if you’d like.
Heat the oven to 450 degrees.
Snap the woody ends off the asparagus spears or ends off the green beans. Place the asparagus or beans in a shallow pan, drizzle with 1 tablespoon of the olive oil, season with salt and pepper to taste and toss to coat. Spread the asparagus or beans in one layer over the pan.
In another shallow pan, toss the tomatoes with the remaining olive oil, red pepper flakes and season with salt and pepper to taste. Place the pans in the upper third of the oven and roast for 5 minutes. Remove the pans from the oven, shake them to turn the vegetables and return to the oven until the vegetables are slightly shriveled and brown in spots, another 5 minutes. Remove them from the oven. Gently toss the tomatoes with the herbs and arrange the vegetables in separate mounds on a serving dish.
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