Baked flathead with lime and lemongrass

Baked flathead with lime and lemongrass

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

When flathead is properly cleaned and filleted by the fishmonger it has no bones, which makes it the perfect family-friendly fish! Teenagers who are becoming a bit more sophisticated in their tastes love this dish, with its refreshing Asian flavours of lemongrass, lime and ginger. Serve it with steamed rice.

Ingredients

Quantity Ingredient
1 lemongrass stalk, tender part only
2 tablespoons ginger, finely grated
1/2 garlic clove, finely chopped
1/2 teaspoon sesame oil
1 tablespoon soy sauce
1 lime, juiced
freshly ground black pepper
2 x 175g flathead fillets
12 asparagus spears
few sprigs coriander, to garnish

Method

  1. Preheat the oven to 200°C.
  2. Cut an 8 cm length of lemongrass and slice it finely. In a mixing bowl, combine the lemongrass with the ginger, garlic, sesame oil, soy sauce, half the lime juice and a little pepper.
  3. Place the fish on a small, lightly oiled oven tray and rub it all over with the aromatic mixture. Cover the tray loosely with foil and bake for 10 minutes, or until the fish is just cooked.
  4. Meanwhile, bring a saucepan of salted water to the boil. Wash the asparagus spears and trim away the woody ends. Cook for 4–5 minutes until just tender.
  5. Drain the asparagus and divide between 2 plates. Arrange the fish on top and spoon over the sauce. Add a squeeze of lime juice, garnish with the coriander and serve straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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