Baked Whitefish with Sautéed Vegetables

Preheat the oven to 180°C (approximately 350°F).  

Rinse the whitefish and pat dry. Zest the lemon and lime into a small bowl then thinly slice each one. Rinse the herbs and pat dry. Crush the dried chile peppers with a mortar (or chop finely) and mix with 1 tablespoon of sea salt. Season the inside and outside of the whitefish with the salt mixture and fill with herbs and lemon and lime slices. Whisk the lemon and lime zest with 4 tablespoons of olive oil.

Brush four sheets of aluminum foil with olive oil and place the whitefish in the center. Brush with the citrus oil and seal the aluminum foil. Bake for about 30 minutes.

For vegetables: Remove the woody ends from the green asparagus stalks and peel the white asparagus stalks with a vegetable peeler. Slice the stalks diagonally into 2-3 cm (approximately 1 inch) long pieces. Rinse and peel the carrots and celery and cut diagonally into slices. Sauté the asparagus in 2 tablespoons hot oil for about 2-3 minutes, until golden brown. Deglaze the pan with the vegetable stock, cover and simmer for about 5 minutes. Remove the lid, add the remaining vegetables and cook for 1-2 minutes. Season with salt and pepper and continue cooking for 4-5 minutes, until most of the liquid has evaporated. Sprinkle with freshly chopped parsley.