Baked Whitefish with Vegetable Salad

Ingredients

• 1200 g whitefish (4 pieces about 300 g each, ready to cook)
• 1 untreated lemon
• 1 untreated lime
• 1 handful fresh herbs (e.g., tarragon, dill, parsley)
• 2 dried chili peppers
• Sea salt
• 4 tbsp olive oil
• 250 g green asparagus
• 250 g white asparagus
• 2 carrots
• 1 stalk Celery
• 1 tbsp freshly chopped parsley
• 75 ml vegetable broth

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Rinse and pat dry the fish. Grate some zest from the lemon and lime, slice both into rounds. Rinse and dry the herbs. Crush the chili peppers in a mortar and mix with 1 tbsp sea salt. Season the inside and outside of the fish with this mixture, fill with herbs and some citrus slices, then combine the zest with 4 tbsp olive oil.

3. 3.

   Brush four sheets of foil with olive oil and place the fish on them. Brush with the citrus oil and seal tightly with foil. Bake in the oven for about 30 minutes.

4. 4.

   For the vegetables, peel the lower third of the green asparagus; leave the white asparagus whole. Cut the stalks into 2–3 cm diagonal pieces. Wash, peel, or trim the carrots and celery, then slice diagonally. Sauté the white asparagus in 2 tbsp hot oil for 2–3 minutes until golden brown, deglaze with a splash of vegetable broth. Cover and simmer for about 5 minutes. Remove the lid, let the liquid evaporate, then add the remaining vegetables and cook together for 1–2 minutes. Season with salt and pepper, cover and steam gently for 4–5 minutes. Add more broth if needed. Finally, reduce again, allow some color to develop, sprinkle with parsley, and taste.

5. 5.

   Serve the fish in its foil wrap.