After Thanksgiving eats and HOCO treats, it’s time for some serious detoxification.

During midterm season, it’s nice to have a quick and healthy meal to rely on. This dish has minimal prep time and leaves you with only one dirty pan to deal with. As a bonus, asparagus acts an antioxidant and diuretic, meaning that it will help get your body back on track after this past weekend’s heavy dose of school spirit.  

Ingredients:

• Roughly 1 cup of olive oil
• 1 tsp. rosemary
• 1 tbsp. lemon juice
• Salt and pepper
• 2 sole fillets
• About 15 spears of asparagus depending on size

Directions:

1. Put your sole fillets in a sealable container and fill with olive oil until the fillets are covered
2. Add lemon juice and rosemary and let sit covered for 20 minutes
3. Preheat oven to 400 degrees
4. Cut the bottom inch off your asparagus stems and rinse well
5. Arrange asparagus in a single flat layer on baking sheet
6. Uncover fish and coat asparagus with marinade               
7. Place your fillets on your asparagus and sprinkle with sea salt and pepper
8. Bake for 7-10 minutes or until sole fillets are flaking and enjoy!