With one child convalescing and the exam season starting for the other I felt the need for something healthy, light, tasty and good for the brain.
Food magazines and TV chefs all rave about the arrival of asparagus.
The season is short, eight weeks maximum, they say.
According to local growers the recent incessant rain here has stalled its appearance.
As the sunshine has tentatively broken through the drizzle this week so has the asparagus, and our local market and veg shops now have boxes of delicious stuff.
This simple but delicious recipe was inspired by Jamie Oliver’s Pan cooked asparagus and mixed fish recipe in his Jamie at Home book.
The use of cod loin steaks and small prawns was absolutely delicious.
Soft, light and delicately flavoured.
It was an instant hit with everyone.
Especially the cooks, as it was so quick and easy to make.
Anything that tastes this good and takes ten minutes from pan to plate is a winner.
PAN FRIED COD WITH PRAWNS AND ASPARAGUS
Preparation and cooking time: under 10 minutes
500g Cod loin fillet
200g small prawns
2 bunches of asparagus approx 450g
½ fresh red chilli
Juice of a lemon and a squeeze of fresh lime
WHAT TO DO:
1. Score the fish and season with salt and pepper and the juice of half the lemon and a squeeze of lime.
2. Heat a large tbsp of olive oil and sear the fish for a minute each side then add the prawns and asparagus.
3. Once the fish has cooked remove from the pan and keep warm nearby.
4. Turn the asparagus to stop it burning and keep coating in the oil until the asparagus is cooked.
5. Finely chop the chilli into thin strips and add half of it to the pan with the prawns and asparagus.
6. Place the fish on a dish ready to serve with the asparagus and prawns add the rest of the lemon juice and pour the remaining oil and fish juices over the platter. Sprinkle the remaining chilli over, then serve.
|Pan fried cod with prawns and asparagus|
We served this with thin homemade potato chips. The softness of the fish, prawns and asparagus contrasted well with the crispiness of the chips.