seafood

pan-cooked asparagus and mixed fish

servings
2

method

No matter what your budget, you can make this dish with all different types of fish. It’s nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, prawns and squid. You want everything to cook at the same time, so just make sure that whatever you use is all sliced up into pieces roughly the same size. You can cook it all together in a pan like I’m doing here or on the barbecue or, for a healthier way, you can steam it all – whichever, finish the dish off with extra virgin olive oil, lemon juice and chili as these flavors all work so well with asparagus and fish.

Get a really large frying pan, or two smaller ones, on the heat and add a glug of olive oil. Score the skin of your fish filets all over, about 1cm deep, and season. Put the fish filets into the pan, skin side down, with the squid tentacles. Add the scallops. Run your knife down one side of each squid to open them out, then quickly and lightly score the inside in a criss-cross fashion. Lay them in the pan, scored side down. Add the asparagus and gently shake the pan. Cook for a few minutes, then turn everything over and cook on the other side. Sprinkle over the thyme tips.

You’re the one in control of the pan, so if something looks cooked, take it out and keep it warm. Don’t watch things burn! When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely chargrilled, remove the pan from the heat. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan. Lay the fish filets on each plate. Toss the asparagus, scallops and squid with half the chilli, a good drizzle of good-quality extra virgin olive oil and the lemon juice. Lightly season and mix together. Divide on top of the plated fish. Sprinkle with the rest of the chopped chili and the fennel tops, and drizzle with extra virgin olive oil.

• from Jamie at Home

ingredients

• olive oil
• 2 small red mullet or snapper fillets, scaled and pinboned
• 1 royal bream filet or sea bass fillet, scaled, pinboned and cut in half
• sea salt and freshly ground black pepper
• 2 small squid, gutted and cleaned, tentacles trimmed and reserved 2–• 4 freshly shelled scallops, cleaned and scored in a criss-cross fashion
• 10 medium asparagus spears, woody ends removed
• a small handful of thyme tips
• 1 fresh red chilli, deseeded and chopped
• extra virgin olive oil
• juice of 1 lemon a
• small handful of fennel tops

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tried this recipe or a similar one? share your tips...

1. by Ivana on Fri 10 Apr 2009 @ 16:10

Hello Jamie, congrats to your babygirl! Remember, there is not enough girls in this world, so someone has to do the work! ;o) I have 2 lovely daughters myself, we love to cook together, sitting, eating, talking, lot´s of friends around...it´s the best what one can do! You are very inspiring person for us, we love your TV shows, your books, thank you! We´d love to see some Jamie´s revolution in Czech restaurants....Czech cuisine is very heavy, lot´s of meats and heavy souces, but the Czech beer on the other hand, is the best in the world! It would be dream to find your Fifteen restaurant in Prague one day! All other restaurants would be empty! ;o)
All the best- Ivana.

2. by Dutch girl on Fri 13 Feb 2009 @ 14:47

Hi Jamie, I'm looking for your recipe that I saw on tv.
You made a dish with fresh pecten jacobeus with asperge. It was really fresh, your friend went diving for you to get those. Please email your recipe, it looked yummy!!

3. by Dutch girl on Fri 13 Feb 2009 @ 14:47

4. by S.E.Vreenegoor Holland on Sun 27 Jul 2008 @ 12:03

Hello mister Jamie Oliver,
Sorry , but I can't find the recept
for the fishpie.
I saw you fixing it on tv.
It looks like heaven.
I hope you can help me , please.
Thank you very much and greetings from Sanny.

5. by Amanda on Sat 05 Jul 2008 @ 08:21

So delicious, you cannot go wrong with this receipe. It is so tasty/ Try it.

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