Dragon Head with Citrus Marinade

Ingredients

• 500 g fish (2 small dragon heads; kitchen-ready, cleaned)
• Salt
• black pepper (freshly ground)
• 2 bunches mixed herbs (parsley, marjoram, thyme, rosemary)
• 1 tbsp organic orange zest
• 2 tbsp clarified butter
• 600 g green asparagus
• 200 g red and yellow cherry tomatoes
• 20 g butter
• 1 tbsp chopped fresh marjoram
• 3 tbsp Lemon juice
• 2 tbsp Orange juice
• 3 tbsp herb oil
• 1 tsp Honey

Instructions

1. 1.

   Wash the fish, pat dry and make a long cut along the backbone. Season the fish inside and out with salt and pepper, place the herb bundles in the cavities. Sprinkle the fish with orange zest and sear each side for about 5 minutes in a hot pan with melted clarified butter until golden brown. Remove, transfer to a parchment-lined baking sheet and finish cooking in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 25–30 minutes.

2. 2.

   For the vegetables peel the asparagus, trim 1 cm from the bottom and cut the remaining spears into 2‑cm pieces. Briefly boil in salted water for 3–5 minutes, then shock in cold water and drain well. Wash the tomatoes. In a pan melt butter and sauté the asparagus with the tomatoes for 3–5 minutes, turning occasionally. Deglaze with a splash of asparagus stock, reduce briefly, and season with salt, pepper and marjoram. Whisk together lemon juice, orange juice, herb oil and honey to make a citrus vinaigrette; taste with salt and pepper. Plate the cooked vegetables on warmed dishes, place the fish on top, and drizzle everything with the citrus vinaigrette.