adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Herb crusted fish with roasted asparagus & hollandaise sauce
Herb crusted fish with roasted asparagus & hollandaise sauce
0 Likes
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Elevate your fish dish with a luxurious hollandaise sauce from Gravox and taste.com.au.
Ingredients:
  • 1 x 165g Hollandaise Finishing Sauce
  • 4 x 150g firm white fish fillets (such as blue eye)
  • 80g (about 3 slices) day-old sourdough bread, roughly torn
  • 82.50 ml fresh flat-leaf parsley leaves, roughly chopped
  • 40.00 ml chopped chives
  • 1 tsp finely grated lemon zest
  • 20.00 ml baby salted capers, rinsed, drained
  • 18.20 gm olive oil, plus extra to drizzle
  • 2 bunches asparagus, trimmed
  • Steamed new potatoes, to serve
Instructions:
  • 1. Preheat your oven to 200°C (conventional). Line a large baking tray with non-stick baking paper. 2. In a food processor, combine the bread, parsley, chives, lemon zest, and capers. Pulse until finely chopped. 3. Add in the olive oil and process until everything is well combined. Season with salt and freshly ground black pepper to taste.
  • Gently pat a quarter of the crumb mixture onto each piece of fish. Arrange fish and asparagus on baking tray, then drizzle with more olive oil. Bake for 12 minutes, or until fish flakes easily with a fork and asparagus is vibrant and tender.
  • Warm up Gravox Hollandaise Finishing Sauce following the packet instructions. Arrange asparagus and fish on serving plates, then generously drizzle with the delicious hollandaise sauce. Accompany with steamy new potatoes for a delightful meal.

Similar Recipes