This recipe calls for Chilean Snow Fish, but butter fish could also be used. Both go well with the asparagus and the sharp sauce. Buy thick fillets, so that the fish does not break up in the oven.
Place the lemon juice, olive oil, red onions, capers, lemon rind and coriander in a blender to make the sauce. Add salt and pepper to taste and then set aside.
Preheat oven to 450 degrees F. Drain and arrange asparagus in an even layer on a baking dish, add the extra virgin olive oil and roll to fully coat the asparagus. Season with salt and pepper.
Cut a few slits across the top of the snow fish fillets and then place the fillets on top of the asparagus; and season again.
Pop fish in the preheated oven for around 10-15 minutes, or until the fish flakes easily. Place on serving dish, and pour the lemon-caper sauce over them and serve immediately with boiled potatoes and vegetables of choice.
|Fresh lemon juice||30 ml|
|Olive oil||1 tbspn|
|Red onions, minced||2 tbspns|
|Capers, drained and chopped||1 tbspn|
|Fresh coriander, chopped||½ tspn|
|Lemon rind grated,||½ tspn|
|Salt and pepper to taste|
|Snow fish fillets||700 gm|
|Asparagus, tinned||450 gm|
|Extra virgin olive oil||1 tbspn|