White Fish Fillet with Herbs
ready in 1 hr
- 8 cups Asparagus (peeled, lower end cut off)
- 1 teaspoon sugar
- 1 organic lemon (juiced, zest peeled)
- 4 fresh zander fillets (with skin, approx. 180 g each)
- 2 tablespoons olive oil
- 1 egg (separated)
- 3 slices stale Bread (ground)
- 1 bunch Tarragon (finely chopped)
- ¼ cup butter (melted)
- 1 ⅔ cups cherry tomatoes (quartered)
Cook the asparagus in plenty of salted boiling water with the sugar, half the lemon juice and zest for around 10 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
Season the fish with salt and ground black pepper and fry skin side down in hot oil for 1-2 minutes until golden brown. Place the fish on the baking tray, skin side down.
Beat the egg white until stiff. Mix together the bread crumbs with 3/4 of the tarragon, the butter and the egg yolk, season with salt, lemon juice and pepper. Fold in the beaten egg white and spread the mixture evenly over the fish. Bake for 15-20 minutes until golden brown.
Steam the tomatoes with the remaining tarragon above the asparagus broth for 2-3 minutes. Remove the asparagus from the broth and arrange on plates with the tarragon tomatoes. Add the fish and serve.