Ingredients

Method

• 200 g slim green asparagus, trimmed
• 4 portions filleted hake, about 600g
• Olive oil
• 1/2 cup thick mayonnaise
• 1/2 cup freshly grated Parmesan
• Sea salt and milled black pepper

Method

Ingredients

Moisten the asparagus and fish with olive oil and season. Arrange in a single layer on a baking pan lined with baking paper.

Mix the mayonnaise with the Parmesan and spread over the fish.

Roast in a fierce oven at 250ºC for 7 minutes or until the asparagus is tender-crisp and the fish just cooked.

Squeeze the lemon over the asparagus. Serve with steamed halved new potatoes.

Cook's note: you can use any sustainable white fish instead of hake.