Herb-Baked Sole with Creamy Lemon-Caper Emulsion

Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper.

Prepare the fresh produce: Wash 1 lb of raw asparagus and snap off the tough, woody bottom ends. Wash 1 whole raw lemon; finely grate 1 tsp of lemon zest, then cut the lemon in half. Squeeze 2 tbsp of fresh juice from one half, and thinly slice the remaining half into rounds. Finely chop 2 tbsp of fresh parsley, 1 tbsp of fresh tarragon, and 1 tbsp of fresh dill. Mince 1 clove of raw garlic.

Place the trimmed asparagus on one side of the prepared baking sheet. Toss with 1 tbsp of olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper. Arrange the fresh lemon slices evenly over the top of the asparagus.

Pat dry 4 raw skinless sole fillets with paper towels. Do not wash the fish. Place the fillets on the empty side of the baking sheet. Season both sides of the fish with 1/2 tsp of salt and 1/4 tsp of black pepper.

In a small bowl, combine the 2 tbsp of chopped parsley, 1 tbsp of chopped tarragon, 1 tsp of lemon zest, and 1 tbsp of olive oil. Press this fresh herb mixture evenly onto the top of each sole fillet.

Bake the sole and asparagus together in the oven for 10 to 12 minutes, until the asparagus is tender-crisp and the sole is opaque and flakes easily with a fork.

While the fish and vegetables are baking, prepare the emulsion. Heat 1 head's worth of leftover cauliflower puree (reserved from Day 2) in a small saucepan over medium-low heat for 3 to 4 minutes until warm.

Transfer the warm cauliflower puree to a blender. Add the 2 tbsp of fresh lemon juice, 1 minced clove of raw garlic, 1 tbsp of chopped fresh dill, and 2 tbsp of capers. Blend on high speed while slowly drizzling in 1 tbsp of olive oil, processing until the mixture is completely smooth, creamy, and emulsified.

To serve, spoon a generous pool of the warm creamy lemon-caper emulsion onto four plates. Top each with an herb-baked sole fillet and serve the roasted lemon asparagus alongside.