Herb crusted fish with roasted asparagus & hollandaise sauce

Recipes / Fish

A drizzle of hollandaise sauce makes this quick and easy fish dish simply sensational. This recipe is brought to you by Gravox and wowfood.guru.

Recipe «Herb crusted fish with roasted asparagus & hollandaise sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 165g Gravox Hollandaise Finishing Sauce, 4 x 150g firm white fish fillets, 80g day old sour dough bread, roughly torn, 1/3 cup fresh flat-leaf parsley leaves, roughly chopped, 2 tbsp chopped chives , 1 tsp finely grated lemon zest, 1 tbsp baby salted capers, rinsed, drained, 1 tbsp olive oil, plus extra to drizzle , 2 bunches asparagus, trimmed, Steamed new potatoes, to serve.

Ingredients:

  • 1 x 165g Gravox Hollandaise Finishing Sauce 
  • 4 x 150g firm white fish fillets 
  • 80g day old sour dough bread, roughly torn 
  • 1/3 cup fresh flat-leaf parsley leaves, roughly chopped 
  • 2 tbsp chopped chives 
  • 1 tsp finely grated lemon zest 
  • 1 tbsp baby salted capers, rinsed, drained 
  • 1 tbsp olive oil, plus extra to drizzle 
  • 2 bunches asparagus, trimmed 
  • Steamed new potatoes, to serve 

Instructions

  1. Preheat oven to 200°C (conventional). Line a large baking tray with non stick baking paper. Place the bread, parsley, chives, zest and capers in a food processor and process until finely chopped. Add olive oil, process again until well combined, season with salt and freshly ground black pepper.
  2. Press 1/4 of the crumb mixture onto the top side of each piece of fish to coat. Place fish and asparagus on prepared baking tray, drizzle with extra olive oil. Bake for 12 minutes, or until the the thickest part of the fish flakes easily when tested with a fork and the asparagus is bright green and tender.
  3. Heat Gravox Hollandaise Finishing Sauce according to packet instructions. Divide asparagus and fish between serving plates, drizzle with the hollandaise sauce. Serve with steamed new potatoes