Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 5 stalks asparagus
- 2 haddock fillet (s) or pangasius fillets
- 1 pinch (s) paprika
- 1 pinch (s) pepper
- some rosemary
- 1 pinch (s) sea salt
- 1 dash vinegar
- 1 dash honey
- 1 teaspoon, heaped mustard
- 3 tablespoon olive oil
- some chilli flakes
- 1 clove garlic
- 500 g potato (s)
- 1 sprig rosemary
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and potatoes and cook them separately. Thaw the fish. Peel and slice the garlic
- For the marinade, mix together vinegar, honey, mustard, oil, paprika, salt, chilli, rosemary and pepper.
- Put the defrosted and drained fish in a baking dish, marinate and cover with the garlic slices. If you like, place a sprig of rosemary on the fish and bake everything in the oven at 160 ° C for about 30 minutes.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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