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How to make Herb crusted fish with roasted asparagus & hollandaise sauce

Yield = 4
Prep time: 0:15
Cook time: 0:12
Total time: 0:27

Ingredients

  • 1 x 165g Gravox Hollandaise Finishing Sauce
  • 4 x 150g firm white fish fillets (such as blue eye)
  • 80g (about 3 slices) day-old sourdough bread, roughly torn
  • 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
  • 2 tablespoons chopped chives
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon baby salted capers, rinsed, drained
  • 1 tablespoon olive oil, plus extra to drizzle
  • 2 bunches asparagus, trimmed
  • Steamed new potatoes, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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