Groper with Lemon Herb Dressing and Oven Roasted Asparagus
Description
(serves 6)
Of course this dish could be made with a white fish other than groper, or hapuka as the fish is also known. Use whatever fish is freshest that day and adjust the cooking time accordingly as groper has a longer cooking time than most fish but is also more forgiving if your guests are not ready when the fish is cooked.
INGREDIENTS
|
1 tsp flaky sea salt ¼ tsp freshly ground black pepper 30ml (2 tbsp) extra virgin olive oil
|
1.1kg-1.2kg groper with skin on (cut into 6 x 180g portions and any blood line removed) Oven Roasted Asparagus Lemon Herb Dressing |
METHOD
· Place a large heavy based fry pan over a high heat and heat till hot. Place salt, pepper and oil into a bowl, combine and add groper. Ensure groper is covered on all sides with oil.
· Place groper, skin-side down, into hot pan and cook for 4 minutes or till skin is crispy and golden brown. Try not to overcrowd the pan. You may need to cook the groper in batches.
· Using a fish slice turn groper over and cook on second side for a further 3-5 minutes or till just cooked. Cooking time will vary according to thickness of fish.
· Place Oven Roasted Asparagus and Groper on plates and drizzle with Lemon Herb Dressing.
· Serve immediately.
Oven Roasted Asparagus
(serves 6)
If asparagus are of varying sizes you will need to divide into sizes and place onto separate trays. Put the larger asparagus in the oven first and follow a few minutes later with the tray of the smaller sized asparagus. This way you will have all the asparagus cooked evenly and ready at the same time.
INGREDIENTS
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700g-780g (30) asparagus of even size (pinged and trimmed) 30ml (2 tbsp) extra virgin olive oil |
flaky sea salt freshly ground black pepper
|
METHOD
· Preheat oven to 180°C.
· Place asparagus into a bowl and add oil with salt and pepper to suit your taste. Ensure asparagus is coated in oil.
· Place onto a low sided roasting tray and into preheated oven. Cook 8-12 minutes or till beginning to soften but still firm to the bite. Serve hot or warm.
Lemon Herb Dressing
(makes 235ml/serves 6)
INGREDIENTS
|
1 tsp finely grated lemon zest 30ml (2 tbsp) lemon juice 2 tsp finely chopped chives 1 tsp Dijon mustard |
1 tbsp roughly torn mint leaves 1 tsp flaky sea salt 1/4 tsp freshly ground black pepper 185ml (3/4 cup) olive oil |
METHOD
· Into the bowl of a food processor fitted with a metal blade place lemon zest and juice, chives, mustard, mint, salt and pepper. Process till well blended.
· With machine running, in a steady stream, slowly drizzle in olive oil, and blend to make a thick, creamy dressing.
· Store in refrigerator but serve at room temperature. Whisk to recombine the ingredients.
