Fish, Potato and Asparagus

Fish, Potatoes and Asparagus

The fish, is based loosely on a Donna Hay recipe (it’s in her book Flavours). In this variation, cut the skin off 3 lemons; then sliced into 5mm thick slices. The lemon sliced then get fried in a mixture of olive oil and butter. In recipe land, where everything goes to plan, the lemon slices brown. In my kitchen, the lemons turn to mush and let go of their juices. The lemon slices then get removed from the pan.
Next, the fish goes into the pan, where it takes a couple of minutes on each side to cook.
The fish, when completed in this manor ends up with a very lemony flavour.

The potatoes were just diced up, and coated in a little bit of olive oil before being roasted in a fairly hot oven for about 1/2 an hour (being tossed about every ten minutes or so to make sure they don’t stick to the pan.)

The asparagus was tossed in a little bit of chilli oil; then grilled until cooked. It takes about 5 minutes for the first side and about 3 minutes for the second side in my grill.

And that was that!

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