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2 x 200g Goldband Snapper fillets
400g fresh asparagus
salt & pepper
100 ml olive oil
Method:
Boil water in small saucepan
Add a little salet
Trim ends of asparagus
Heat up frying pan with half of the oil, season fish with salt and pepper
Cook for approximately 3 minutes each side in hot pan, depending on the thickness of the fillets.
Remove fish and left rest,
Drop asparagus into boiling water and cook for 1 minute.
Place asparagus on plates and arrange fish.
Drizzle with olive oil or Lemon and Parsley Dressing *
Serves 4.
* See method for Lemon & Parsley Dressing with the BBQ Western Rocklobster recipe.
