Herb Crusted Fish Past Roasted Asparagus Hollandaise Sauce

A drizzle of hollandaise sauce makes this sudden and easy fish dish helpfully sensational. This recipe is brought to you by Gravox and taste.com.au.

The ingredient of Herb Crusted Fish Past Roasted Asparagus Hollandaise Sauce

• 1 x 165g gravox hollandaise finishing sauce
• 4 x 150g utter white fish fillets such as blue eye
• 80g about 3 slices day old sourdough bread going on for torn
• 1 3 cup well ventilated light flat leaf parsley leaves on chopped
• 2 tbsp chopped chives
• 1 tsp finely grated lemon zest
• 1 tbsp baby salted capers rinsed drained
• 1 tbsp olive oil improvement extra to drizzle
• 2 bunches asparagus trimmed
• steamed extra potatoes to assist

The Instruction of herb crusted fish past roasted asparagus hollandaise sauce

• preheat oven to 200u00b0c conventional line a large baking tray considering non attach baking paper place the bread parsley chives zest and capers in a food processor and process until finely chopped accumulate olive oil process again until with ease combined season following salt and freshly sports ground black pepper
• press 1 4 of the crumb join up onto the summit zenith side of each piece of fish to coat place fish and asparagus approaching prepared baking tray drizzle past other olive oil bake for 12 minutes or until the the thickest part of the fish flakes easily following tested gone a fork and the asparagus is adept green and tender
• heat gravox hollandaise expertise sauce according to packet instructions divide asparagus and fish surrounded by with serving plates drizzle taking into consideration the hollandaise sauce further next steamed further other potatoes

Nutritions of Herb Crusted Fish Past Roasted Asparagus Hollandaise Sauce

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