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ROCKFISH AND ASPARAGUS WITH LEMON GARLIC BUTTER co) Cook Time Serves ee Ti) Fe Prep Time BC rockfish and asparagus, roasted together, and then plated and richly topped with a flavourful lemon garlic butter mixture. Ingredients 10 to 12 asparagus spears, tough lower stems trimmed or snapped off 2 (140 to 170 gram) rockfish fillets (see Note) Salt and ground white pepper, to taste 1 tbsp olive oil 1/3 cup chicken or fish stock medium garlic clove, minced 2 tbsp (1/8 cup) butter 1 tbsp lemon juice 1 tbsp chopped fresh basil, oregano, tarragon or parsley Lemon slices and oregano, basil, tarragon or parsley sprigs, for garnish Note: If only large rockfish fillets, also called snapper fillets, are available, buy one about 340 gram one and cut it into 2 portions. Method 1. Bring a large, wide skillet of water to a boil over medium-high heat. Add the asparagus and cook two minutes, until bright green and just tender. Drain asparagus, cool with ice- cold water, and then drain again. Set asparagus on a plate and dry with paper towel. 2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set rockfish fillets on the baking sheet. Now set the asparagus spears around the fish. Brush the fish and asparagus lightly with olive oil; season with salt and pepper. Roast rockfish 10 to 12 minutes, or until cooked. 3. While rockfish roasts, place stock and garlic in a small pot, set over medium, medium-high and bring to a simmer. Simmer and greatly reduce stock to about 3 tbsp. Turn heat to low, add the butter to the pot, and then whisk until its melted and blended with the reduced stock. Now whisk in the lemon juice and chopped oregano (or, basil, tarragon or parsley). 4. When fish is cooked, set a piece on each of 2 dinner plates along with the asparagus. Spoon some of the lemon garlic butter mixture over each piece of fish, gamish with lemon slices and oregano (or basil, tarragon or parsley) sprigs, and serve.
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