It might only be the start of spring but it feels like the tail-end already. We’ve had bright sunny days that suggest that summer is just around the corner. Daylight savings has begun, which means I get to photograph food in natural light in the evenings instead of having to save it for the weekend. This means (potentially) more recipes and more blog posts! Yay!
Last week, The Koala and I went to Cornwall Park to see the spring lambs. They were super cute.
If you’re in the southern hemisphere, I would advise seeking out a lamb visit. It’s worth it.
After our visit with the lambs, we invited a couple of friends over for the first barbecue of the season. It’s been all of winter since we taught ourselves how to use our charcoal barbecue and we’ve still got the skills we picked up in summer. I don’t remember spring barbecues being a thing, but going by the lovely smells in our neighbourhood, we’re not the only ones barbecuing in spring.
Spring also means asparagus season. I have to admit, I’ve been pretty juvenile about asparagus in the past. I didn’t like asparagus for a long time and only just started to enjoy it the last few years. I think of it as a vegetable for grown ups but who knows, maybe there are sophisticated kids out there who eat asparagus.
When a bunch of asparagus turned up in our Foodbox.co.nz delivery this week, I was actually happy to see this symbol of spring. If you’re ever unsure about a vegetable, see if a bit of butter and pesto won’t help it.
A few notes
This is a really simple recipe that takes around 15 minutes from start to finish. To save time, the topping can be assembled while the fish and asparagus are cooking.
This topping recipe makes enough for 2 people but can easily be multiplied for more. This topping can also be used with chicken.
I used ling fillets but any medium to firm white fish will work. I’ve also used tuna and swordfish. Allow 150-200 grams (5-7oz) of fish per person.
Fish and asparagus with tasty Mediterranean topping
- 3 sundried tomatoes, chopped
- 6 pitted black olives, chopped
- 1 tablespoon onion, diced
- 1 tablespoon spring onion (scallions), sliced
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 2 fresh white fish fillets (or steaks)
- A bunch of asparagus
- Lemon slices
- Cherry tomatoes, halved
- In a small bowl, mix together the topping ingredients and set aside.
- Take 2 frying pans and melt a knob of butter in each on medium heat.
- Add the asparagus to one pan and the fish fillets to the other pan. Fry until golden, turning once. When fish fillets and asparagus are cooked (asparagus should be seared but still crisp), transfer to plates.
- Spoon the topping onto the fish, and arrange tomatoes around the fish and asparagus. Add pesto as you wish (great on asparagus) and garnish with lemon slices.
- Serve immediately.
This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.