Name: Pan-cooked asparagus & mixed fish
Total time: 15 min
Yield: 1
Ingredients: olive oil; 2 small red mullet or snapper fillets scaled, pin-boned, from sustainable sources; 1 royal bream fillet or sea bass fillet scaled, pin-boned, cut in half, from sustainable sources; 2 small squid gutted, cleaned, tentacles trimmed and reserved, from sustainable sources; 2-4 freshly shelled scallops cleaned and scored in a criss-cross fashion, from sustainable sources; 10 medium asparagus spears woody ends removed; 1 small handful thyme tips; 1 fresh red chilli deseeded and chopped; extra virgin olive oil; 1 lemon; 1 small handful fennel tops

Pan-cooked asparagus & mixed fish

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Total Time:
15 minutes

Delicious and versatile fish dish, perfect for grilling or steaming.

Ingredients:

olive oil
2 small red mullet or snapper fillets scaled, pin-boned, from sustainable sources
1 royal bream fillet or sea bass fillet scaled, pin-boned, cut in half, from sustainable sources
2 small squid gutted, cleaned, tentacles trimmed and reserved, from sustainable sources
2-4 freshly shelled scallops cleaned and scored in a criss-cross fashion, from sustainable sources
10 medium asparagus spears woody ends removed
1 small handful thyme tips
1 fresh red chilli deseeded and chopped
extra virgin olive oil
1 lemon
1 small handful fennel tops

Instructions:

Heat a large frying pan with olive oil. Score fish fillets, season, then place in the pan skin side down with tentacles and scallops. Score and open squid, add to pan scored side down with asparagus. Cook, flip, add thyme. Remove when crispy, golden, and grilled. Slice squid, return to pan. Plate fish. Toss remaining ingredients, season, and divide over fish. Top with chili and fennel, drizzle with oil.

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