Pan Fried Snapper with Zesty Asparagus & ChipsOctober 27, 2014
A bright and fresh seafood number which is accompanied by crispy chips and zesty asparagus.
Ingredients for two people
|1 bag||potatoes, skin on & sliced into thin discs|
|2 tbs||olive oil|
|2 fillets||white fish|
|1 bunch||asparagus, ends trimmed|
Preheat the oven to 180ºC.
For the chips
Toss the potatoes in the oil with a good grind of salt and pepper. Place in a lined baking tray and cook in the oven for 15 minutes until crunchy and delicious.
For the fish
Combine the flour with some salt and pepper and spread out over a plate. Dust the fish fillets in the flour until well covered. Heat the pan over a gendle heat, melt the butter then cook the fish for 3-4 minutes and then carefully turn your fish to cook for another 2 minutes. Cooking time will vary depending on the thickness of your fish, if the fish is still uncooked place in the oven for 3 minutes to finish the cooking process.
For the asparagus
Bring a pot of water to the boil, add the asparagus and cook for 2 minutes then remove from the heat. Refresh under cold water then toss the asparagus with some oil, half of the lemon zest and salt and pepper.
Plate up your delicious fish with the chips and zesty asparagus. Serve with the remaining lemon zest and a wedge of lemon.
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