Lemon Herb Butter Baked Fish with Asparagus
4 firm, white fish fillets (I used tuskfish, which is similar to ling and cod)
2 lemons
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon mixed herbs
Garlic salt (or garlic granules plus salt)
Cracked black pepper
2 bunches of asparagus
First, lay the fish fillets in a shallow bowl and squeeze one of the lemons over the top of them. Drizzle the olive oil over and refrigerate for 15 minutes. You don't want to leave it for too long because the acidic lemon juice will harm the flesh of the fish.
In the meantime heat the oven to 180 degrees celsius and prepare a large baking tray by lining it with baking paper. Slice up the squeezed lemon and the remaining lemon and lay the slices on the tray. Soften the butter so that it is spreadable. Finally, prepare the asparagus by giving it a quick wash and chopping of the pale, woody end.
When the fish is ready, lay each fillet across a couple of lemon slices on the tray. Arrange the asparagus around the fish fillets. Spread each fillet with a tablespoon of butter, then sprinkle mixed herbs, garlic salt and cracked pepper over everything - just as much as you like really.
Bake everything for about 15 to 20 minutes; it will depend on how thick the fish fillets are. Mine took 20 minutes. You will know by cutting into one of the fillets - the flesh will go from somewhat translucent when still raw to opaque when it is done. Serve with extra lemon and enjoy!
4 firm, white fish fillets (I used tuskfish, which is similar to ling and cod)
2 lemons
2 tablespoons olive oil
4 tablespoons butter
1 tablespoon mixed herbs
Garlic salt (or garlic granules plus salt)
Cracked black pepper
2 bunches of asparagus
First, lay the fish fillets in a shallow bowl and squeeze one of the lemons over the top of them. Drizzle the olive oil over and refrigerate for 15 minutes. You don't want to leave it for too long because the acidic lemon juice will harm the flesh of the fish.
In the meantime heat the oven to 180 degrees celsius and prepare a large baking tray by lining it with baking paper. Slice up the squeezed lemon and the remaining lemon and lay the slices on the tray. Soften the butter so that it is spreadable. Finally, prepare the asparagus by giving it a quick wash and chopping of the pale, woody end.
When the fish is ready, lay each fillet across a couple of lemon slices on the tray. Arrange the asparagus around the fish fillets. Spread each fillet with a tablespoon of butter, then sprinkle mixed herbs, garlic salt and cracked pepper over everything - just as much as you like really.
Bake everything for about 15 to 20 minutes; it will depend on how thick the fish fillets are. Mine took 20 minutes. You will know by cutting into one of the fillets - the flesh will go from somewhat translucent when still raw to opaque when it is done. Serve with extra lemon and enjoy!
we LOVE fish and eat it at least twice a week at home. it is really easy once you get over the thought of it
ReplyDeleteHi Jaimie,
ReplyDeleteYour "First Time" Fish looks awesome, it is sure a meal we would enjoy! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen