Need to serve something slightly more sophisticated but in a pinch for time? This dish is a winner.
Fish
1 x 500 g box Sea Harvest Crisp & Chunky Lemon
Spiced Nut Crumble
50 g cashew nuts, crushed
1 Tbsp (15 ml) garam masala spice
Lemon Butter Asparagus
Juice and zest of 1 lemon
50 g butter, melted
Salt and pepper
1 Tbsp (15 ml) olive oil
200 g baby asparagus
Fish
Preheat the oven to 220 ºC.
Lay 4 frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.
Spiced Nut Crumble
Set a small, non-stick frying pan over medium heat. Add the oil, nuts and garam masala and stir fry for 2 minutes until fragrant. Transfer to a bowl to cool.
Lemon Butter Asparagus
Add the lemon juice and zest to melted butter and mix well to combine. Brush the asparagus with melted butter and season with salt and pepper. Set a grill pan over high heat. Brush the grill with olive oil then grill the asparagus for 4 minutes a side.
Remove the asparagus from the grill and brush with any leftover lemon butter then garnish with the spiced nut crumble and serve.
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