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Fish with asparagus and herb vinaigrette

Name: Fish with asparagus and herb vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

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10m

15m

Fish with asparagus and herb vinaigrette

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

A blend of herbs and a squeeze of lemon bring out the best in this succulent fish dish.

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

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.
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.