Asparagus with Mixed Fish Recipe

Delicious asparagus combined with a variety of succulent fishes
Yield: 2    Preparation Time: 15 minutes    Cooking Time: 10 minutes
The chili, olive oil and lemon juice all work well to bring out the flavors of the different fish and asparagus spears. Truly a healthy, delicious dish!


10 medium-sized asparagus spears, ends trimmed
2 small red mullet, scales, and pin bone removed, filleted
1 sea bass fillet, scales, and pin bone removed, sliced in half, filleted
200g of tuna, sliced, removed and filleted
1 fresh red chili, seeds removed and coarsely chopped
A handful of thyme (just the tips)
A handful of fennel tops
Extra-virgin olive oil
The juice 1 medium-sized fresh lemon
Sea salt
Freshly ground black pepper

Recipe Instructions

Cooking the fish and asparagus

Season your fish with some sea salt and freshly ground black pepper. Get a large frying pan, put it over medium heat and pour some olive oil in. Once hot, put all the fish and cook. After a few minutes, turn over the fish and season it with thyme, add the asparagus and cook again until the spears have become tender and the skin of the fish has browned beautifully.


Arrange the cooked fish on a plate separating the asparagus and putting it in a bowl. Add chili, a drizzle of olive oil and fresh lemon juice extract into the bowl of asparagus. Season with salt and pepper and toss until all the flavors are combined evenly.

Put the spears back on the plate of fish and arrange them carefully. Garnish with fennel tops and more olive oil and chili if preferred. Serve hot or warm.