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How to make Fish with asparagus and herb vinaigrette

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 4 (150g each) firm white fish fillets (such as blue-eye or ling)
  • 2 tablespoons olive oil, plus extra to brush
  • 3 tablespoons (1/4 cup) finely chopped herbs (such as chervil, chives, parsley)
  • 1 tablespoon 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

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 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.
  • Step 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.