Pink Ling with Garlic Butter and Lemony Asparagus
Looking for some inspiration for a quick, simple and tasty fish dish? This Pink Ling with Garlic Butter and Lemony Asparagus is all that and more.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 600 g pink ling fillets
- Salt and freshly ground black pepper
- 2 bunches asparagus, trimmed
- 1 tsp olive oil
- 2 cloves garlic, very finely diced
- ½ cup white wine or vegetable stock
- 50 g unsalted butter
- Juice of ½ a lemon
- 1 tbsp finely chopped parsley
- 1 tsp red chilli flakes (optional)
- Lemon slices to garnish
How do I make it?
- Season pink ling with salt and pepper and set aside.
- Wash asparagus and trim the woody ends. Blanch in a pot of boiling water for 2 minutes, then drain and soak in a bowl of iced water to stop them cooking.
- Heat olive oil in a large frying pan over medium-low heat. Cook pink ling on both sides until cooked through. Remove from pan and set aside.
- In the same frying pan add garlic and wine (or stock). Bring to a simmer, then add butter, lemon juice, parsley and chilli flakes and stir.
- Add asparagus and cook for 2 minutes before adding fish and cooking for a minute or until reheated.
- To serve garnish with parsley, chilli flakes and lemon slices
