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very easy
Prep Time
20 mins
Total Time
50 mins


1 pkg
frozen Compliments Wild Caught Sole, Lemon Pepper
540 g
1 ¾ cup
Panache Farfalline Dried Pasta
425 mL
5 or 6
asparagus spears
1 ½ cup
Compliments Frozen Peas
375 mL
2 tbsp
unsalted butter
30 mL
2 cups
finely grated Parmigiano Reggiano cheese
500 mL
1 tbsp
finely grated lemon zest
15 mL
2 tbsp
lemon juice
30 mL
1/2 tsp
each salt and black pepper
2 mL
1/3 cup
finely chopped Compliments Chives
75 mL
1/3 cup
finely chopped Compliments Dill, including fronds and stems
75 mL
1 cup
micro-greens (such as arugula, radish sprouts, etc.) for garnish
250 mL


Step 1

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper; arrange fish fillets in a single layer. Bake 20 to 22 min., turning over halfway through, until golden.

Step 2

Meanwhile, bring a large pot of salted water to a boil (for pasta). Trim off and discard woody ends from asparagus. Cut the spears on the diagonal into ¼ in. (5 mm) thick slices (1 cup/250 mL) and cut tips in half lengthwise.

Step 3

Cook pasta in the salted boiling water for 10 min., or until al dente. In the last 20 sec. of cooking, add the asparagus slices and peas to the boiling water. Also, reserve 1/2 cup (125 mL) of the hot pasta water before draining the pasta and vegetables. Drain and immediately return the pasta and vegetables to the hot pot.

Step 4

Stir in the butter, Parmigiano Reggiano, lemon zest and juice, salt and pepper and reserved pasta water. Mix well to coat the pasta, then mix in the chives and dill.

Step 5

Divide the pasta into 4 serving dishes. Break up the baked sole into large bite-sized pieces and scatter overtop. Garnish with micro-greens to serve.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
26 g
Saturated Fat:
13 g
75 g
5 g
5 g
100 mg
48 g
950 mg
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