Summary

Ingredients

• 400 g fish fillet (s), (Limandes)
• 1 bunch fresh basil
• salt and pepper
• 1 lemon (s), juice it
• 6 tablespoon olive oil
• 40 g pine nuts
• 500 g asparaus, white
• 500 g asparaus, reen
• some vegetable stock
• 2 spring onion (s)
• some butter
• olive oil
• salt

Print Recipe Pin Recipe

Instructions

1. Rinse the Limandes fillets and pat dry.
2. Wash basil, shake dry and cut into strips except for a few leaves that should be left for decoration.
3. Line a plate (or gratin dish) with basil, season the fish fillets lightly with salt and pepper and place on top.
4. Mix lemon juice with 5 tablespoons of oil, pour over the fillets and marinate in the refrigerator for about 1 hour.
5. In the meantime, peel the white asparagus, peel the green only in the lower third, cut off the ends and cut into pieces approx. 5 cm long.
6. Clean and wash the spring onions and cut into fine rings.
7. Preheat the oven to approx. 190 ° (convection).
8. Fry the asparagus in the oil and butter mixture - first remove the green, then remove, then the white. Pour some vegetable stock, lightly salt and cook for about 10-15 minutes - the asparagus should still have a bite. Add the green asparagus about 5 minutes before the end of the cooking time. The cooking time of the asparagus depends on personal taste.
9. Sprinkle with the spring onion rings.
10. Grease an ovenproof dish with the remaining oil, remove the fillets from the marinade, strip off the basil and cook the fillets in the oven for approx. 5 minutes without the marinade.
11. Spread the marinade and basil on the fillets and cook for another 2 to 3 minutes.
12. In the meantime, lightly toast the pine nuts in a pan without any fat.
13. Spread the fillets on preheated plates, pour the marinade over them and sprinkle with pine nuts.
14. Serve the fried asparagus and garnish with the remaining basil leaves.
15. Half the amount is enough as an intermediate course in the menu.