Red snapper with green asparagus and tomato puree

Ingredients for 4 servings:

• 4 fish fillets (red snapper with skin)
• 1 kg asparagus, green
• ½ can tomato(s) (400 g), chopped
• 2 tomatoes (vine tomatoes)
• 1 garlic clove(s), crushed
• 1 sprig(s) rosemary
• 3 tbsp olive oil
• e.g. butter
• salt and pepper
• Sugar
• Salt (Fleur de Sel)
• ½ bunch parsley, flat, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Heat 2 tablespoons of olive oil in a saucepan and briefly sauté the garlic clove with the rosemary sprig. Add the canned tomatoes and simmer over low heat for about 20 minutes. Season with a pinch of sugar, pepper, and salt. Remove the rosemary sprig and garlic clove from the sauce. Peel, deseed, and dice the vine tomatoes and stir them into the tomato sauce just before serving. Peel the bottom third of the asparagus spears and steam them in a steaming pot for 4 minutes. Refresh the asparagus spears in ice-cold water and dry them on kitchen paper. Melt 2 tablespoons of butter in a large pan and toss the asparagus in it, seasoning with pepper, salt, and a pinch of sugar. Heat 1 tablespoon each of olive oil and butter in a pan and sear the fish fillets, skin-side down, for about 2 minutes, then reduce the heat to half. After another 3 minutes, turn the fillets over and let them cook on a platter until cooked through. Season with a little fleur de sel. Arrange the fish on plates with the asparagus and tomato sauce and serve. Sprinkle with some chopped parsley. Serve with wild rice.