1 lb. asparagus, medium-size stalks, tough ends removed
Salt and freshly ground pepper, to taste
4 large or 8 small sole or flounder fillets, 1 ½ lb. total
1 Tbs. olive oil
Finely grated zest juice of 1 lemon
1 cup chicken broth


Bake the fish and asparagus
Preheat an oven to 400F. Butter a shallow 9-by-13 inch baking dish.
Arrange the asparagus spears in a single layer in the prepared dish and season lightly with salt. Season the fish fillets on both sides with salt and pepper and place them on top of the asparagus. Bake until the fillets are beginning to flake at the tail ends and the asparagus is tender and crisp, about 7 minutes, depending on the thickness of the fillets.

Make the sauce:
Meanwhile, in a saucepan over low heat, mix olive oil with the lemon zest. Add the broth and lemon juice. Season with salt and pepper.
Divide the fish fillets and asparagus among the individual plates, spoon the sauce over the fillets and serve immediately.