An easy and light fish and asparagus dish, perfect for summer time grilling.
Put down some fresh asparagus on a clean white plate.
The asparagus should have been blanched and tossed in a little bit of butter, salt and pepper.
Then put a layer of sweet potato on top.
On top of this put two pieces of the fish, then hollandaise sauce.
Next put a layer of sweet potato, another layer of asparagus, a layer of sweet potato, a layer of fish, some more hollandaise sauce and
Finally a layer of sweet potato and then some garnish.
Put a fine brush of olive oil over the top of the snapper.
As snapper is a white, very fine textured fish, you don't need too much oil as the fish will become very oily to taste.
Sprinkle with some freshly chopped thyme and with little French eschallots, which are the tiny brown onions very finely chopped.
Put the fish into the oven at 180°C to 200°C for about 5/6 minutes.
Next, cut some sweet potato into fairly even pieces to be used as the layer between the snapper and the asparagus.
Also cut them fairly thin as you want them to crisp up.
Then cook them exactly the same way as you would French fries.
Take the fish out of the oven when it is still a little opaque in the centre.
Any longer than this and it will be overcooked.
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