Baked Fish with Tomatoes and Asparagus
Baked fish with tomatoes and asparagus is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sea bass fillets (200 g each)
- 8 Cherry tomatoes
- 12 spears of green asparagus
- 1 Organic lemon
- 1 Garlic clove
- aluminum foil
- 4 tsp butter
- 2 tsp Olive oil
- 0.5 bunch dill
- Salt
- Pepper
Instructions
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1.
Wash and pat dry the sea bass fillets. Wash, pat dry, and halve or quarter the cherry tomatoes. Wash the asparagus, peel the lower third of each spear with a vegetable peeler, remove woody ends, blanch in boiling salted water for 2 minutes, drain, cool, and optionally halve the spears.
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2.
Wash the lemon and use a zester to grate fine zest from the skin; finely chop it. Slice six nice lemon wedges and cut them in half. Peel the garlic clove and finely chop it, mix with the chopped lemon zest, and scatter over four large pieces of aluminum foil. Add 1 tsp butter to each piece and place the fish fillets together with the tomatoes, asparagus, and lemon slices on top.
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3.
Drizzle with olive oil, wash and dry dill, then pinch into the mixture, lightly season with salt and pepper, and seal the foil into packets. Grill over high heat for about 10 minutes until cooked through.
