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🍽️ Monkfish with green asparagus

452 kcal · 30 min · 4 servings

Ingredients

• 300 g green asparagus
• 7 tbsp olive oil
• 6 garlic cloves
• 1 handful dill
• 175 g black olives (pitted)
• 2 tbsp breadcrumbs
• 750 g monkfish fillet (or alternatively halibut or cod fillet)
• salt
• pepper (from the mill)
• 3 tbsp cold-pressed olive oil

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom three-quarters of the asparagus stalks.
3. 3. Cut off the woody ends of the asparagus stalks.
4. 4. Cut the asparagus into pieces about 8 centimeters long.
5. 5. Preheat the oven to 225 degrees.
6. 6. Add 2 tablespoons of olive oil to a baking dish.
7. 7. Heat the oil in the dish until it is very hot.
8. 8. Peel the garlic.
9. 9. Slice the garlic into thin pieces.
10. 10. Wash the dill.
11. 11. Shake the dill dry.
12. 12. Pluck the dill leaves from the stems.
13. 13. Drain the olives.
14. 14. Finely chop the olives.
15. 15. Mix the olives with 3 tablespoons of olive oil.
16. 16. Stir the breadcrumbs into the olive mixture.
17. 17. Wash the fish fillets.
18. 18. Pat the fish fillets dry with a kitchen towel.
19. 19. Season the fish with salt and pepper.
20. 20. Place the fish and asparagus in the hot baking dish.
21. 21. Roast the fish and asparagus in the oven at 225 degrees for about 5 to 6 minutes.
22. 22. Switch the oven grill to 250 degrees.
23. 23. Distribute the olive breadcrumb mixture over the asparagus.
24. 24. Grill everything for about 3 minutes.
25. 25. Heat the remaining olive oil in a pan.
26. 26. Sauté the garlic and dill briefly in the oil.
27. 27. Make sure the garlic does not turn brown so that it does not taste bitter.
28. 28. Arrange the monkfish on a bed of asparagus.
29. 29. Drizzle the fish with the garlic-dill sauce.
30. 30. Serve the dish.

Nutrition per serving

• kcal: 452
• Protein: 31 g · Fett/Fat: 33 g · Carbs: 9 g