Fish flavoured with asparagus and orange juice
Asparagus Fish
Ingredients
| • | Asparagus | 8 stick |
| • | Fish fillet | 4 |
| • | Orange juice | 2 cup |
| • | Lemon juice | 1 tablespoon |
Method
Preheat oven to 170°C. Heat some water in a deep non-stick pan, add a little salt and blanch the asparagus sticks in it. Mix 2 tbsps orange juice, lemon juice, 2-3 tarragon sprigs and salt in a bowl. Add the fish fillets and let them marinate for a while. Apply a little butter to butter paper pieces. Cut orange into thin slices. Place a fish fillet on each butter paper, arrange some orange slices on it and place another fillet over it. Place some tarragon sprigs, asparagus, a little butter and sprinkle sea salt and fold the butter paper to make a parcel. Place the parcels on a baking tray and cook in the preheated oven for 15 minutes. Heat remaining orange juice in a non-stick pan, add orange zest and lemon zest and cook on medium heat till it thickens slightly. Remove fish from oven and open the parcels. Place fish on a serving platter, drizzle a little butter, a little orange sauce, garnish with a tarragon sprig and a few orange slices and serve hot.
Preheat oven to 170°C. Heat some water in a deep non-stick pan, add a little salt and blanch the asparagus sticks in it. Mix 2 tbsps orange juice, lemon juice, 2-3 tarragon sprigs and salt in a bowl. Add the fish fillets and let them marinate for a while. Apply a little butter to butter paper pieces. Cut orange into thin slices. Place a fish fillet on each butter paper, arrange some orange slices on it and place another fillet over it. Place some tarragon sprigs, asparagus, a little butter and sprinkle sea salt and fold the butter paper to make a parcel. Place the parcels on a baking tray and cook in the preheated oven for 15 minutes. Heat remaining orange juice in a non-stick pan, add orange zest and lemon zest and cook on medium heat till it thickens slightly. Remove fish from oven and open the parcels. Place fish on a serving platter, drizzle a little butter, a little orange sauce, garnish with a tarragon sprig and a few orange slices and serve hot.
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