Lemon fillets with basil and green and white asparagus

Ingredients for 4 servings:

• 400 g fish fillet(s) (limandes)
• 1 bunch basil, fresh
• e.g. salt and pepper
• 1 lemon(s), juice
• 6 tbsp olive oil
• 40 g pine nuts
• 500 g asparagus, white
• 500 g asparagus, green
• some vegetable stock
• 2 spring onions
• some butter
• e.g. olive oil
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

a light dinner during asparagus season or a delicious fish course in the spring menu

Rinse the lemon asparagus fillets and pat dry. Wash the basil, shake dry, and cut into strips, leaving a few leaves for decoration. Line a plate (or gratin dish) with basil, lightly season the fish fillets with salt and pepper, and place them on top. Mix the lemon juice with 5 tablespoons of oil, pour over the fillets, and marinate in the refrigerator for about 1 hour. Meanwhile, peel the white asparagus, peel only the lower third of the green asparagus, trim the ends, and cut into approximately 5 cm long pieces. Trim and wash the spring onions, and slice them into thin rings. Preheat the oven to approximately 190°C (fan). Fry the asparagus in a mixture of oil and butter. Remove the green asparagus first, then the white asparagus. Pour in a little vegetable stock, season lightly with salt, and cook for about 10-15 minutes. The asparagus should still have some bite. Add the green asparagus about 5 minutes before the end of the cooking time. The cooking time for the asparagus depends on personal taste. Sprinkle with the spring onion rings. Grease an ovenproof dish with the remaining oil, remove the fillets from the marinade, strip the basil, and cook the fillets in the oven without marinade for about 5 minutes. Spread the marinade and basil over the fillets and cook for another 2 to 3 minutes. Meanwhile, lightly toast the pine nuts in a pan without fat. Arrange the fillets on preheated plates, pour the marinade over them, and sprinkle with pine nuts. Serve the fried asparagus on the side and garnish with the remaining basil leaves. As an intermediate course in the meal, half the amount is sufficient.