Fish with Broad Beans and Asparagus
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 12 Asparagus (spears)
- 3 ½ ozs Broad bean
- 2 Tbsps olive oil
- 1 onion (diced)
- 4 Cod (or steaks)
- lemon juice
- salt
- freshly ground Black pepper
- 4 Tomatoes (diced)
- 3 ½ ozs Olives (pitted)
Preparation steps
1.
Blanch the asparagus and broad beans in a pan of salted, boiling water for 1-2 minutes, then drain and refresh in cold water. Peel off the thin skins from the broad beans.
2.
Heat half the oil in a frying pan. Add the peeled broad beans and asparagus and cook, stirring well, until just tender. Remove from the heat and set aside.
3.
Add the onion to the pan and cook until just tender. Remove from the pan and set aside.
4.
Season the cod with salt and pepper and sprinkle lightly with lemon juice.
5.
Add the remaining oil to the pan and cook the cod for 3-4 minutes on both sides until lightly golden and cooked through. The cod is cooked when the flesh flakes easily with a fork. Remove from the heat and keep warm in a low oven.
6.
Cook the tomatoes in the pan until just softened, then stir in the onion, asparagus and broad beans until heated through.
7.
Put the fish on a warm serving plate and add the vegetables and olives. Garnish with flat-leaf parsley and chives.
