Roast asparagus and hake

Roast asparagus and hake

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  • 4
  • Easy
  • Carb Conscious Dairy free Pescatarian
  • 15 minutes
  • 10 minutes
  • Klein Constantia Sauvignon Blanc 2004


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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