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| Asparagus |
With one child convalescing and the exam season
starting for the other I felt the need for something healthy, light, tasty and
good for the brain.
Food magazines and TV chefs all rave about the
arrival of asparagus.
The season is short, eight weeks maximum, they say.
According to local growers the recent incessant rain
here has stalled its appearance.
As the sunshine has tentatively broken through the
drizzle this week so has the asparagus, and our local market and veg shops now have
boxes of delicious stuff.
This simple but delicious recipe was inspired by
Jamie Oliver’s Pan cooked asparagus and mixed fish recipe in his Jamie at Home
book.
The use of cod loin steaks and small prawns was
absolutely delicious.
Soft, light and delicately flavoured.
It was an instant hit with everyone.
Especially the cooks, as it was so quick and easy to
make.
Anything that tastes this good and takes ten minutes from pan to plate is a winner.
PAN
FRIED COD WITH PRAWNS AND ASPARAGUS
Preparation and cooking time: under 10 minutes
INGREDIENTS:
500g Cod loin fillet
200g small prawns
Olive oil
2 bunches of asparagus approx 450g
½ fresh red chilli
Juice of a lemon and a squeeze of fresh lime
WHAT TO DO:
1. Score
the fish and season with salt and pepper and the juice of half the lemon and a
squeeze of lime.
2. Heat
a large tbsp of olive oil and sear the fish for a minute each side then add the
prawns and asparagus.
3. Once
the fish has cooked remove from the pan and keep warm nearby.
4. Turn
the asparagus to stop it burning and keep coating in the oil until the
asparagus is cooked.
5. Finely
chop the chilli into thin strips and add half of it to the pan with the prawns
and asparagus.
6. Place
the fish on a dish ready to serve with the asparagus and prawns add the rest of
the lemon juice and pour the remaining oil and fish juices over the platter. Sprinkle
the remaining chilli over, then serve.
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| Pan fried cod with prawns and asparagus |
We served this with thin homemade potato chips. The
softness of the fish, prawns and asparagus contrasted well with the crispiness
of the chips.
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