Asparagus with fish and gremolata

Ingredients for 2 servings:

• 6 stalk(s) asparagus, white
• Salt
• olive oil
• Pul Beaver
• 300 g fish fillet(s), e.g. cod, redfish, pollock
• 60 g butter
• ¼ lemon(s), juice
• 1 tsp honey
• 2 tsp peppercorns, red
• 25 g capers
• 1 bunch of parsley
• 2 sprigs of mint
• 1 lemon(s), zest
• 1 garlic clove(s)

Instructions

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

Wash and peel the asparagus, removing any woody ends. Cook in salted water for about 5 minutes. Then place in an oiled serving pan and sprinkle with Pul Biber. Cut the fish fillets into portions and place on top of the asparagus. Melt the butter to drizzle with, then add the lemon juice, honey, and the remaining ingredients and spread over the fish. Cook in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 10 to 15 minutes. If necessary, activate the grill during the last few minutes. The cooking time depends on the thickness of the fish fillets. Meanwhile, for the gremolata, chop the capers and herbs, mix with the lemon zest and crushed garlic clove. Sprinkle the gremolata over the fish to serve. We enjoy it with mashed potatoes.