How To Make Crisp-skin Fish with Asparagus
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Serves:
Ingredients
- 4 skin-on fish fillets (such as salmon or sea bass)
- Salt and pepper, to taste
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- 1 lemon, sliced
Instructions
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Preheat the oven to 425°F (220°C).
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Season the fish fillets with salt and pepper on both sides.
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Heat a large oven-safe skillet over medium-high heat and add olive oil.
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Place the fish fillets in the skillet, skin-side down. Cook for 3-4 minutes, until the skin is crispy.
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Flip the fish fillets and transfer the skillet to the preheated oven. Bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
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Meanwhile, blanch the asparagus in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process.
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Heat a separate skillet over medium heat and add a drizzle of olive oil. Sauté the asparagus for 3-4 minutes, until tender and slightly charred.
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Serve the crispy fish fillets with sautéed asparagus and a slice of lemon on the side.
Nutrition
- Calories : 300kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 60mg
- Sodium : 400mg
- Total Carbohydrates : 10g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 30g
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