About this recipe:I wanted to cook my family a healthy meal of fish and vegetables. You can use any white fish fillets, like cod, haddock or even sea bass.
4 (100g) white fish fillets
12 asparagus spears, trimmed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 spring onions, chopped
160ml white wine
1 1/2 teaspoons cornflour
2 tablespoons lemon juice
1 teaspoon chopped fresh basil, or 1/4 teaspoon dried
1/8 teaspoon ground black pepper
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat oven to 180 C / Gas mark 4. Grease a baking tin.
Wrap each fish fillet around 3 spears of asparagus and secure with wooden skewers. Season the fish with salt and pepper, then place in prepared baking tin. Cover with foil and bake for 10 minutes.
Remove the foil and sprinkle the chopped spring onion over the fish. Return the tin, uncovered, to the oven to bake for an additional 5 to 10 minutes, or until fish flakes easily with a fork.
While the fish is baking, heat the wine in a small saucepan over medium heat. In a small bowl, combine the cornflour and lemon juice and whisk until there are no visible clumps. Add the cornflour mixture to the white wine, cooking and stirring to prevent lumps. Add the basil and black pepper and continue to cook for 2 minutes or until the sauce is thickened.
To serve, remove the skewers from the fish fillets and spoon sauce over top.