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).
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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