Pollock Fillet with Green Asparagus and Almonds

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 20 g flakeds almonds
• 2 400 g green asparagus spears
• 3 4 fillets fish
• 4 4 tablespoons olive oil
• 5 2 cloves garlic
• 6 Sage
• 7 20 g butter
• 8 40 g Parmesan (Parmigiano Reggiano)
• 9 1 tablespoon lemon juice
• 10 Salt
• 11 Pepper
• Total weight: 1,175 grams

Times:

Preparation	Cooking	Start to finish
40 min.	20 min.	60 min.

Step by step recipe

1	Toast the 20 g flakeds almonds in a dry skillet; they should just start to brown. Set aside.
2	Prepare the ingredients, cook them, and cut them into small pieces. Set aside.
3	Prepare the 4 fillets fish, remove all the bones, and season each side with salt and pepper.
4	In a skillet, heat ingredient 3, and when it's hot, add ingredient 4 and the sage, followed by the pollock fillets.
5	Grill them to your liking on both sides.
6	Transfer them to a warm plate, cover them with a sheet of aluminum foil, and keep them warm.
7	In the same skillet, remove and discard the sage and garlic, then melt the butter in it. When it's hot, add the asparagus and heat them through, stirring gently.
8	Add the grated 40 g Parmesan (Parmigiano Reggiano) and mix well.
9	Add the almonds and stir one last time.
10	Serve on warm plates: one portion of pollock and a generous serving of asparagus with almonds, drizzled with a splash of lemon juice and a drizzle of olive oil.

Remarks

You can substitute the pollock with another seasonal fish.

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