Roasted asparagus with pike-perch fillet

Name: Roasted asparagus with pike-perch fillet
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g white asparagus; 4 Tomatoes; 4 Stem(s) Thyme; 2 small shallots; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 4 TABLESPOONS Orange juice; 500 g Pike-perch fillet; 50 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

500 g white asparagus
4 Tomatoes
4 Stem(s) Thyme
2 small shallots
1-2 Garlic cloves
2 TABLESPOONS Olive oil
4 TABLESPOONS Orange juice
500 g Pike-perch fillet
50 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and wash the asparagus, cut off the woody ends. Halve asparagus lengthwise and cut into longish pieces. Clean and wash the tomatoes and cut them into thin slices. Pluck the thyme leaves from the stalks. Peel shallots and garlic.
2
Chop shallots finely, cut garlic into slices. Sauté together in olive oil. Add asparagus and fry briefly while turning. Add orange juice and cook for about 10 minutes
3
Halve the fish fillet, rinse in cold water and pat dry. Heat 20 g butter in a second pan and fry the fish pieces for about 10 minutes, turning them over. Season with salt and pepper. Add the tomatoes and thyme to the asparagus, season with salt and pepper and cook briefly.
4
Remove the fish from the pan and keep warm. Melt the remaining butter in the pan. Arrange the asparagus vegetables on a plate with the fish, add the foamed butter. Boiled potatoes taste good with it