Fish with asparagus and herb vinaigrette
25 min·Australian
Fish with asparagus and herb vinaigrette
Ingredients
- 4 (150g each) firm white fish fillets (such as blue-eye or ling)
- 2 tbsp olive oil, plus extra to brush
- 3 tbsp (1/4 cup) finely chopped herbs (such as chervil, chives, parsley)
- 1 tbsp baby capers, finely chopped
- A pinch of caster sugar
- Juice and zest of 1/2 lemon
- 1 bunch asparagus, woody ends trimmed, halved on the diagonal
- 300g marinated artichokes, drained
Instructions
3 steps
- 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.
7 min - 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.
Progress
0 / 3 steps
