One Pan Roasted Fish with Asparagus and Parsley Salad
I absolutely love a meal that is cooked in one pan. Not only is it easy to put together but there is minimal fuss and cleaning. To be honest, I’ve been so busy lately that I appreciate a meal that takes no time to cook and clean.
I hope you all find this delicious because we do! Enjoy x
One Pan Fish and Asparagus:
4 white fish fillets, pat dry (snapper, ling, basa fillets)
2 bunches asparagus, break off ends
extra virgin olive oil
ground garlic or fresh garlic minced
Optional: Chilli Flakes
1 cup finely chopped parsley
2 tomatoes, finely diced
1 small red onion, finely diced
2 tbs extra virgin olive oil
2 tbs fresh lemon juice
Line a large baking tray with baking paper and spread fish fillets and asparagus onto tray. Fish fillets on one end and asparagus on the other end.
Drizzle fish with extra virgin olive oil and season with sea salt, pepper, paprika and garlic.
Drizzle asparagus with extra virgin olive oil and season with sea salt.
Place into 220C fan forced preheated oven for 10-12 minutes.
In the meantime make the salad by combining the parsley, tomatoes and onions. Then in a small bowl combine the oil and lemon juice and whisk with a fork. It should turn into a creamy lemon colour. Pour over salad and combine well.
Once cooked, serve fish topped with parsley salad and asparagus on the side.