Crisp & Chunky with Lemon Butter Asparagus & Cashew Crumble

Need to serve something slightly more sophisticated but in a pinch for time? This dish is a winner.

Serves 1-2
Prep: 10-15 min
Cook 15-20 min

Crisp & Chunky with Lemon Butter Asparagus & Cashew Crumble

Serves 1-2
Prep: 10-15 min
Cook 15-20 min

Need to serve something slightly more sophisticated but in a pinch for time? This dish is a winner.

Ingredients

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

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Method

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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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.