Fish with asparagus and herb vinaigrette

Готовим Fish Fish with asparagus and herb vinaigrette

A blend of herbs and a squeeze of lemon bring out the best in this succulent fish dish.

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 180°C.
  2. Place a large frypan over high heat, brush fish with a little oil and cook for 1-2 minutes on each side. Transfer to a baking tray and bake for 5 minutes, or until just cooked through.
  3. Meanwhile, whisk together oil, herbs, capers, sugar, lemon juice and rind in a small bowl, and season with salt and pepper. Blanch asparagus in a pan of boiling water for 2 minutes, then drain. To serve, divide asparagus and artichokes between plates, top with fish and drizzle over vinaigrette.

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4 firm white fish fillets
2 tbsp olive oil, plus extra to brush
3 tbsp finely chopped herbs
1 tbsp baby capers, finely chopped
A pinch of caster sugar
Juice and grated rind of 1/2 lemon
1 bunch asparagus, woody ends trimmed, halved on the diagonal
300g marinated artichokes, drained

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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