Pan-fried asparagus and fish fillets

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Tarte en fleur

Pan-fried asparagus and fish fillets

Preparation 30 minutes
Service 4 people
Difficulty 4/10


  • Vegetables:
  • 500g green asparagus
  • 80g Greek olives
  • 1 onion
  • 600g baby new potatoes
  • 4 tbsp groundnut oil
  • Salt and pepper
  • Fish:
  • 4 fish fillets
  • 100g salted butter
  • A little groundnut oil
  • 1 lemon
  • Sieved flour



  1. Peel the bottom third of the asparagus and cut off the base. Depending on the diameter, cut the stems in half lengthwise. Cut into 5cm/2in pieces.
  2. Rinse and stone the olives, then cut them in half.
  3. Cut the onion and potatoes into thin slices.
  4. Heat a frying pan with a little oil.
  5. Add the potatoes and fry gently for about 10 mins, then add the onion, asparagus and olives.
  6. Continue to fry for about 10 mins. The asparagus should be tender but still firm.
    Season with salt and pepper.



  1. Put some flour on a plate. Coat the fish fillets in flour, shaking off any excess.
  2. Heat a frying pan, add the butter and let it foam. Add a little oil and fry the fish fillets for 5 mins on each side.
  3. When they are cooked, add a squeeze of lemon juice and the rest of the melted butter and serve with the asparagus mixture.