https://pastebin.com/i58XHRqS

hook & cook

 

 

Ingredients

Filleted, skinned and boned portions of white-fleshed fish such as flathead, whiting, snapper or barramundi
Fresh asparagus spears
Sage (ideally fresh, but substitute dried if necessary)
Shallot
Ginger
Garlic
Generous knob of salted butter
Lemon juice

Method

1. Melt butter with chopped sage leaves, shredded gingers, crushed garlic and chopped shallot in a thick-bottomed pan.

2. Add lower halves of asparagus stems and fish pieces to pan.

3. Turn fish pieces after two minutes or so and add the asparagus tips. Season with salt and pepper and drizzle liberally with lemon juice.

4. Cook for another minute or two, then cover and remove from heat. Allow to stand and steam for another three or four minutes.

5.  Plate up, beginning with a layer of cooked asparagus lower stems. Place fish pieces on top then arrange several asparagus spears on top. Drizzle with pan juices and serve.