As it’s asparagus season, we should make use of it, as much as we can! Therefore here’s my simple but delicious dish, of lemon and parsley marinated cod, with ”rostini” and buttered green asparagus.
Those portions will feed 2 people.
List of ingredients:
2 cod fillets
Juice of 1 lemon
Zest of 1 lemon
1 tbsp of finely chopped parsley
Rock salt, fresh black pepper
500g of green asparagus
500g of gniocchi – I recommend using a brand called De Cecco. They’re great.
A knob of cold butter
So, marinate your fish in salt,pepper,lemon juice,zest and parsley for 15-20 min min.
Heat up some olive oil in the pan and once it’s smoking throw your raw gniocchi in. fry them for 10-12 min, or until they’re golden brown on all sides. I know it’s an odd way to use gniocchi, but I’ve seen someone do it on tv once, and I thought that it truly is, a great way to have an instant roast potato, with almost no effort. So roast them and when they’re about 3-5 min away blanch your asparagus in salted water and cook your fish on some olive oil. Once the asparagus is done (after about 3 min, drain them and throw in a knob of butter. it’ll melt nicely over them. Then all you need to do is plate up. It’s done in 15 min 🙂 yum!