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How to make Herb crusted fish with roasted asparagus

Yield = 6
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives)
  • 2 teaspoons finely grated lemon rind
  • 6 (about 150g each) firm white fish fillets (such as ling or perch)
  • 3 bunches asparagus, woody ends trimmed
  • Olive oil spray
  • Lemon wedges, to serve

Method

  • Step 1 Preheat oven to 200°C. Combine the herbs and lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat.
  • Step 2 Line 2 baking trays with non-stick baking paper. Place the asparagus, in a single layer, on the lined trays. Spray lightly with olive oil spray. Season with salt and pepper. Roast in oven for 6 minutes or until bright green and tender crisp.
  • Step 3 Meanwhile, heat a large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add half the fish and cook for 2-3 minutes each side or until the fish is golden and flakes when tested with a fork in the thickest part. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining fish, reheating and spraying the pan between batches.
  • Step 4 Divide the asparagus among serving plates. Top with the fish and serve with lemon wedges.