Asparagus Fish

Ingredients 

• 8 sticks of asparagus
• 4 pomfret fillets
• 2 cups orange juice
• 1 tablespoon lemon juice
• A few sprigs of tarragon
• Salt to taste
• Butter as required
• 1 orange
• ¼ teaspoon orange zest, finely chopped
• ¼ teaspoon lemon zest, finely chopped

Method

1. Preheat oven to 170°C. Heat some water in a deep non-stick pan, add a little salt and blanch the asparagus sticks in it. Mix 2 tablespoons orange juice, lemon juice, 2-3 tarragon sprigs and salt in a bowl. Add the fish fillets and let them marinate for a while.
2. Apply a little butter to butter paper pieces. Cut the orange into thin slices. Place a fish fillet on each butter paper, arrange some orange slices on it and place another fillet over it.
3. Place some tarragon sprigs, asparagus, a little butter and sprinkle sea salt and fold the butter paper to make a parcel. Place the parcels on a baking tray and cook in the preheated oven for 15 minutes.
4. Heat remaining orange juice in a non-stick pan, add orange zest and lemon zest and cook on medium heat till it thickens slightly. Remove the fish from the oven and open the parcels.
5. Place fish on a serving platter, drizzle with butter and orange sauce, garnish with a tarragon sprig and a few orange slices, and serve hot.

Nutrition Info