Vegetable Stir-Fry with Fish
A vegetable stir-fry featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g green asparagus
- 8 pickled artichokes (glass)
- 200 g pearl onions
- 2 red bell peppers
- 0.5 bunch Parsley
- 8 red pike fillets (approx. 600 g)
- 150 ml Vegetable broth
- 2 tbsp olive oil
- Salt
- pepper (ground)
- 100 g black, pitted olives
Instructions
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1.
Peel the lower third of the asparagus, trim the woody ends and cut the stalks diagonally into 3 cm pieces. Drain the artichokes and halve them. Peel the pearl onions. Clean the bell peppers, quarter them, seed, wash and slice into strips. Rinse the parsley, shake dry, pluck leaves and chop. Rinse the pike fillets, pat dry, cut diagonally in half depending on size.
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2.
Bring the broth to a boil, simmer the pearl onions for about 5 minutes over low heat until tender.
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3.
Meanwhile, heat oil in a pan. Quickly sear the fish fillets on both sides, season with salt and pepper, then remove from the pan. Add asparagus and bell peppers to the pan, steam for 5-7 minutes until soft. Then stir in artichokes, olives and parsley, warm briefly and season again. Remove the onion broth, add it back to the pan and sauté briefly. Just before serving pour the onion broth over the dish, place the fish fillets on top of the vegetables and let them heat through. Serve with fresh baguette.
