If you like fish, then I guarantee you will love this flavour-packed colourful dish that tastes every bit as good as it looks. This dish is fabulous served with my Baby Leaves & Herb salad and Crunchy Roast Potatoes.
What you need
- 1kg firm white fish fillets (snapper, flathead or trevally are excellent)
- 1 lemon – sliced into 1cm pieces
- ½ bunch dill
- 250g cherry truss tomatoes (one on the vine) – rinsed
- 1 bunch asparagus – ends trimmed and rinsed
- Extra virgin olive oil
- Sea salt & freshly ground pepper
What to do
Preheat oven to 180°C
Arrange the lemon slices on the bottom of a baking dish.
Pick 5 or 6 sprigs from the dill and put aside to use later, then scatter the remaining dill over the lemon slices.
Rinse fish under cold running water and pat dry with paper towel. Season with a little salt and pepper on both sides, then place the fish over the dill in the baking tray.
Scatter the cherry tomatoes and reserved sprigs of dill over the fish. Drizzle some olive oil over the contents of the baking dish.
Place the dish in the over and bake for 10 minutes.
Take dish out of the oven.
Place the asparagus on a plate and drizzle with a little olive oil and season with salt and pepper, then scatter the asparagus over the fish and return the baking dish to the oven for a further 10 minutes or until the fish has cooked through (depends on the thickness of the fish).
Tip: To test if the fish has cooked through, use a fork to poke at the thickest part. If the colour of flesh is opaque (i.e. creamy coloured rather than translucent) and it flakes easily, then its done so take it out. Leaving it to cook for longer will result in dry rather than moist fish.