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Ling Fillets Baked with Asparagus and Parsley Pine Nut Topping

Ling Fillets Baked with Asparagus and Parsley Pine Nut Topping recipe, on MiNDFOOD.

Ling Fillets Baked with Asparagus and Parsley Pine Nut Topping

Serves 4

2 bunches green asparagus, trimmed (see notes)

Salt flakes and freshly ground black pepper, to taste

⅓ cup extra virgin olive oil

1 clove garlic, chopped

1⁄2 bunch flat-leaf parsley, chopped

3 tablespoons pine nuts, toasted

3 teaspoons finely grated lemon zest

4 x 180g Ling fillets, skin off, bones removed

Lemon wedges, to serve

1 Preheat the oven to 220°C.

2 Arrange asparagus in a single layer in a baking dish. Drizzle with half the olive oil and sprinkle with salt and pepper. Place in the oven for 5-8 minutes, until asparagus begins to colour.

Meanwhile place the garlic, parsley, pine nuts, lemon zest, remaining olive oil, pepper and 1⁄2 teaspoon salt in a food processor and pulse to combine. Spread the mixture evenly over the top of each fillet.

3 Arrange the fillets on top of the asparagus and return to the oven for 10-15 minutes, depending on thickness of fillets, until the fish is opaque and flakes easily when tested with a fork. Lift the asparagus and fish onto 4 plates, drizzle with a little of the cooking juices and serve immediately with lemon wedges.


If asparagus spears are thick and woody, snap off and discard the bottom section and use a potato peeler to peel the spears; if they are thin, you may only need to cut off the very end and not need to peel them.

Toast pine nuts in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely).

Visit the FISHline pages at
for more great seafood recipes; advice on seafood purchasing, storage
and cooking; species information and answers to frequently asked
seafood questions. FISHline is Sydney Fish Market’s free consumer
advisory service.

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