Crisp-skin fish with asparagus

Crisp-skin fish with asparagus

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Cooking time

Prep: 30 mins - 40 mins

Skill level

Easy

Servings

Serves 4

Jill Dupleix's impressive yet easy salmon dish is perfect for a dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
297
protein
35g
carbs
3g
fat
16g
saturates
2g
fibre
2g
sugar
0g
salt
0.57g

Ingredients

  • 24 thin asparagus spears
  • 2 ripe tomatoes
  • 1 tbsp extra-virgin olive oil
  • 4 salmon fillets, each about 140g/5oz

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp small black olives
  • 1 tbsp capers, rinsed
  • 2 tbsp parsley leaves

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Method

  1. Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
  2. Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
  3. Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.

Recipe from Good Food magazine, May 2002

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Comments

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debrastein's picture
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Easy to make, tasty and fairly accurate on timings. I added more olives and capers to the dressing, but that was personal preference, and next time, I will cut the tomatoes slightly smaller.

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