This was one of the yummiest dinners I’ve ever made (if I may say so myself). It was full of flavours and textures; the cheesiness of the bake, the crunch of the asparagus and the tangy flavour of the fish. This one is a keeper for sure, in your recipe repertoire.
I used the same recipe for the bake and marinade for the fish from my previous post, which you find here. I added a tad bit more teriyaki.
Butter Poached Asparagus
- 200 grams asparagus (trimmed)
- 2 tablespoons butter
Heat a pan, melt the butter (take care not to burn the butter) and add the trimmed asparagus. Toss the pan several times to allow the butter to slowly cook the asparagus. This should take around 2 minutes. This cooks the asparagus, but keeps it crunchy.
Pan- seared Fish
- 4 seer-fish fillets
- Fish marinade (recipe found here
- 1 tablespoon extra teriyaki sauce
I left the fish to marinade for an hour in the refrigerator. Then pan seared them, with a splash of sesame oil.
I reduced the remaining marinade for a couple of minutes in the same pan, until it formed a thick sticky sauce.
Time to plate up!
Place a spoonful of the bake in the middle of the plate, the slice of fish over the back and top it off with the asparagus. I drizzled some of the reduced teriyaki sauce over the top and its ready to enjoy! Yum yum!