Name: Fish with asparagus and herb vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 4 (150g each) firm white fish fillets (such as blue-eye or ling); 36.40 gm olive oil, plus extra to brush; 60.00 ml (1/4 cup) finely chopped herbs (such as chervil, chives, parsley); 20.00 ml 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

Fish with asparagus and herb vinaigrette

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Herb-infused lemony fish perfection.

Ingredients:

4 (150g each) firm white fish fillets (such as blue-eye or ling)
36.40 gm olive oil, plus extra to brush
60.00 ml (1/4 cup) finely chopped herbs (such as chervil, chives, parsley)
20.00 ml 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:

Preheat your oven to a toasty 180°C.
Preheat a large frypan over high heat. Brush fish with oil and sear for 1-2 minutes per side. Transfer to a baking tray and bake for 5 minutes until fish is cooked through.
Combine oil, herbs, capers, sugar, lemon juice, and rind in a small bowl; season with salt and pepper. Quickly blanch asparagus in boiling water for 2 minutes, then drain. Divide asparagus and artichokes among plates, top with fish, and drizzle with vinaigrette to serve.

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