Pan-fried asparagus and fish fillets
Pan-fried asparagus and fish fillets
Main Preparation 30 minutes
Service 4 people
Difficulty 4/10
Ingredients
- 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
Preparation
Vegetables:
- 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.
- Rinse and stone the olives, then cut them in half.
- Cut the onion and potatoes into thin slices.
- Heat a frying pan with a little oil.
- Add the potatoes and fry gently for about 10 mins, then add the onion, asparagus and olives.
- Continue to fry for about 10 mins. The asparagus should be tender but still firm.
Season with salt and pepper.
Fish:
- Put some flour on a plate. Coat the fish fillets in flour, shaking off any excess.
- 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.
- When they are cooked, add a squeeze of lemon juice and the rest of the melted butter and serve with the asparagus mixture.