Fish with Asparagus & Goats Cheese

Fish with Asparagus & Goats Cheese

I love this with fish but the mint and asparagus also work really well with lamb cutlets or chops.

takes: 15 minutes
makes: enough for 2
2 fish fillets or steaks
1 bunch asparagus, stalks trimmed and broken in half
1 tablespoon lemon juice
1 bunch mint, leaves picked and torn if large
large handful goats cheese

1. Heat a frying pan on a medium high heat. Add a little oil and cook the asparagus, stirring every few minutes until it is just tender. About 5 minutes.

2. Meanwhile, combine lemon juice with 2 tablespoons extra virgin olive oil in a bowl. Season.

3. Toss the cooked asparagus in the dressing and leave it to stand.

4. Add a little more oil to the pan and cook fish until golden on both sides, 2-3 minutes each side.

5. To serve, divide fish between two plates. Toss mint and asparagus in the dressing and scatter over the fish. Crumble over goats cheese and serve warm.

Variations

vegetarian – skip the fish and double the asparagus and goats cheese and serve on quinoa or brown rice. Or serve minty asparagus with goats cheese and a poached or fried egg or pan fried eggplant (aubergine)..

vegan – skip the fish and cheese and serve the asparagus with chunks of avocado and roasted nuts such as brazil nuts or pine nuts.

dairy-free / paleo – replace goats cheese with roasted nuts such as brazil nuts or pine nuts or drizzle over a sauce made with 2 tablespoons each lemon juice, tahini, water and olive oil.

carnivore – replace fish with chicken thigh fillets, lamb cutlets or other lamb chops, or minute steaks.

not asparagus season? – no probs. Use green beans or frozen peas instead.

carb lovers / more substantial – serve with crusty bread & butter or toss in cooked quinoa, brown rice or steamed potatoes.

more substantial (low carb) – add some macadamias.

more veg – serve with a green salad.

Waste Avoidance Strategy

fish – freeze them.

asparagus – can be frozen but best to use for another meal.

lemon – will keep for months in a plastic bag in the fridge.

mint – best to use for another meal. Leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

goats cheese – will keep in the fridge for weeks.