Ling Fillets Baked with Asparagus & Parsley Pine Nut Topping
Ling is a popular fish due to its mild flavour, firm, white flesh and the fact that the fillets rarely contain bones. Asparagus is a quick and easy accompaniment, requiring minimal preparation.
Serves 4
2 bunches green asparagus, trimmed (see notes)
Salt flakes and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
1 clove garlic, chopped
½ bunch flat-leaf parsley, chopped
3 tablespoons pine nuts, toasted (see notes)
3 teaspoons finely grated lemon zest
4 x 180g pieces ling fillet, skin off, bones removed
Lemon wedges, to serve
Preheat the oven to 220ºC.
Arrange asparagus in a single layer in a baking dish. Drizzle with half the olive oil and sprinkle with salt and pepper. Place in the oven for 5-8 minutes, until asparagus begins to colour.
Meanwhile place the garlic, parsley, pine nuts, lemon zest, remaining olive oil, pepper and ½ teaspoon of salt in a food processor and pulse to combine. Spread the mixture evenly over the top of each fillet.
Arrange the fillets on top of the asparagus and return to the oven for 10-15 minutes, depending on the thickness of the fillets, until the fish is opaque and flakes easily when tested with a fork. Lift the asparagus and fish onto 4 plates, drizzle with a little of the cooking juices and serve immediately with lemon wedges.
Notes: If asparagus spears are thick and woody, snap off and discard the bottom section and use a potato peeler to peel the spears; if they are thin, you may only need to cut off the very end and not need to peel them. Toast pine nuts in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).
Alternative Species: Barramundi, blue-eye trevalla, blue warehou, coral trout, gemfish, hapuku, mulloway, silver warehou or any of the dory species.
For information on Ling, click here >
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