Asparagus with fish
This recipe for asparagus with fish is like a seaside escape on a plate. You get crispy flounder fillets and tender asparagus served with boiled potatoes – simple but classic. But what makes it even better is the creamy mornay sauce with spinach and dill, adding both colour and decadence to the mix. Ready in just 30 minutes, this recipe is an excellent choice for an easy home-cooked meal.
Ingredients
Green sauce
|
Light mornay sauce
|
400 ml |
|---|---|
|
Baby spinach leaves
|
25 g |
|
Dill sprigs
|
200 ml |
Fish fillets
|
Panko breadcrumbs
|
100 g |
|---|---|
|
Coarse salt
|
1 tsp |
|
Pepper, freshly ground
|
|
|
Flounder fillets, cleaned
|
500 g |
|
Beaten egg
|
1 |
|
Butter
|
40 g |
Sautéed vegetables
|
Butter
|
10 g |
|---|---|
|
Spring onions, cleaned
|
200 g |
|
Green asparagus, cleaned
|
300 g |
|
Baby spinach leaves, rinsed
|
75 g |
|
Coarse salt
|
½ tsp |
Garnish
|
Dill sprigs
|
|---|
To serve
|
Boiled potatoes
|
1 kilo |
|---|---|
|
Lemon (unsprayed), cut into wedges
|
1 |
Instructions
Green sauce
Fish fillets
Sautéed vegetables
To serve
Recommended information
Serving suggestion
Choose the right fish fillets
When preparing flounder, freshness and quality are key. Look for fillets that are firm, moist, and have a mild, clean scent – these are clear signs of freshness. Avoid fillets with any discoloured spots or a strong fishy smell. Choose fillets that are evenly thick, ensuring a consistent, tender texture throughout when cooked. The extra attention to quality makes all the difference!
Double coat
If you want your flounder fillets to be extra crispy, double coating is the way to go. After you have coated the fish in seasoned breadcrumbs the first time, dip it back into the beaten egg and give it another layer of breadcrumbs. This makes the crust thicker and crunchier, giving you that satisfying crispiness when you bite into it. It also locks in the moisture, so the fillets stay juicy and tender inside.
FAQ: Questions about asparagus with fish
Find out all you need to know about our asparagus with fish below, where we answer some of the most frequently asked questions about this dish.
Can I use frozen fish for this recipe?
Yes, frozen fish works well for this recipe as long as it is fully defrosted before cooking. Thaw the frozen fish in the fridge overnight, or use the microwave's defrost setting for a quicker option. Once thawed, pat the fish dry with a paper towel to remove excess moisture.
How do I know when the fish is cooked?
To tell if your flounder is perfectly cooked, use a fork to gently test the thickest part of the fillet. The fish should flake easily, separating into tender layers beneath the crispy coating, and have an opaque appearance throughout. If you see any translucent or raw-looking areas, give it a bit more time, but keep a close eye on it. Flounder cooks quickly, so it is important to remove it from the heat as soon as it is done to avoid drying it out or overcooking.
How to store leftovers?
If you have any leftover asparagus with fish, let it cool completely. Place the fish, asparagus, and any accompanying sauce or potatoes in an airtight container, keeping the components separate, if possible, to maintain their texture. Store them in the fridge for up to 2 days.
Nutritional values
Nutritional value, per
2189 Kcal
| Fibre | 52.3 gram fibers |
| Protein | 138.3 gram |
| Carbohydrates | 257.1 gram |
| Fat | 65.9 gram |
Enjoy our recipe for asparagus with fish
Asparagus with fish is an excellent choice for a family dinner, combining crispy, golden flounder fillets with tender green asparagus. A pairing so perfect, it is practically showing off. Best of all, the green sauce made with dill and spinach complements the fish and vegetables beautifully. With this recipe in hand, you are guaranteed to have everyone coming back for seconds.
If you love asparagus, there are plenty of other dinner recipes to explore. Have a look at our asparagus pan with sweet potatoes, creamy risotto with asparagus, and pasta with green asparagus.
Crisp fish fillets with breadcrumbs
Golden, crispy perfection awaits with these flounder fillets, coated in seasoned panko breadcrumbs for the ultimate crunch. Each bite delivers a satisfying contrast between the crunchy coating and the tender, flaky fish inside.
Pan-fried to perfection, the fillets boast a beautifully crisp exterior that enriches, rather than overshadows, the delicate flavour of the fish. The breadcrumbs create a seal that locks in the natural juices of the fish, keeping every bite moist, flavourful, and downright irresistible.
Served with tender potatoes and green mornay sauce
The creamy green mornay sauce, infused with fresh dill and spinach leaves, is the ideal accompaniment to tie everything together, especially when drizzled generously over tender boiled potatoes. Suddenly, these humble spuds become a flavour-packed companion to the crispy flounder and tender asparagus. With their soft yet firm texture, the potatoes provide just the right contrast to the light, flaky fish and the crisp, delicate vegetables.
Add your own style
This recipe is a real team player if you want to add a personal touch. Consider roasted cherry tomatoes for a touch of sweetness or sautéed mushrooms for an earthy, umami taste and serve them alongside the asparagus.
If you enjoy a bit of spice, sprinkle a pinch of smoked paprika or cayenne into the breadcrumbs before coating the fish. To add an herbal note, mix in finely chopped fresh parsley for a bright and refreshing touch, or use dried thyme or tarragon for a subtle, earthy flavour.
A drizzle of garlic-infused olive oil over the vegetables can add a warm, savoury layer, while toasted almond slivers or pine nuts provide a lovely crunch and mild nuttiness. For a little extra indulgence, sprinkle some grated Parmesan to add a bold, salty finish.
