Redfish Fillet with Green Asparagus and Parsley Potatoes

5 from 2 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Redfish fillet:

  • 360 g Redfish fillet TK
  • 2 big pinches Coarse sea salt from the mill

Green asparagus:

  • 375 g Green asparagus / peeled
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 0,5 tbsp Butter
  • 1 piece Lemon

Parsley potatoes:

  • 280 g Potatoes / peeled
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 4 tbsp Finely chopped parsley


  • 2 Discs Lemon
  • 2 piece Radish


Redfish fillet:

  • Halve the redfish fillets, defrost them in a baking dish and cook in the preheated oven at 180 ° C for about 10 minutes. Take out and season with coarse sea salt from the mill (2 big pinches).

Green asparagus:

  • Peel the lower third of the green asparagus with a peeler and cut off the ends. Cook the cleaned asparagus in boiling salted water (1 teaspoon of salt), sugar (1 teaspoon), butter (½ tbsp) and lemon (1 piece) for about 7 - 8 minutes until al dente and remove.

Parsley potatoes:

  • Wash the parsley, shake dry, pluck and cut into small pieces. Peel, wash and quarter the potatoes, ground in salted water (1 teaspoon of salt) with turmeric (1 teaspoon) and whole caraway (1 teaspoon) cook for about 20 minutes, drain and return to a hot saucepan. Add the finely chopped parsley (4 tbsp) and mix everything well.


  • Serve redfish fillet with green asparagus and parsley potatoes, each garnished with a lemon wedge and a radish.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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