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Angelfish with Grilled Asparagus and Roasted Garlic & Parsley Dressing

BY Pete Goffe-Wood

A simple way to cook and serve Angelfish by Masterchef South Africa judge, well-known and SASSI advocate
chef Pete Goffe-Wood

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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1 large head of garlic

30g flat leaf parsley

Juice of 1 lemon

4 Tbsp (60 ml) extra virgin olive oil

100g new potatoes

100g green asparagus

800g angelfish

50ml extra virgin olive oil, for brushing the fish

sea salt and freshly ground black pepper

Place the head of garlic into a small oven tray and roast in a moderate oven (180 ºC) for about 20 minutes until completely soft. Peel the cloves or squeeze the soft garlic out. Mix together the garlic purée, parsley, lemon juice and olive oil. Put the mixture into a blender or use a pestle and mortar to grind the mixture into a smooth dressing. Season with salt and pepper.

Cook the new potatoes in boiling salted water until soft, drain and leave to cool. Cut in half lengthways.

Season the asparagus with salt and pepper and drizzle with a little olive oil and place on an oiled grid over hot coals or on a heated griddle pan on the stove.

Cut the fish into four portions of 200g each, brush with olive oil, season with salt and pepper and place skin-side down on the hot grill. After 5 minutes, flip the fish over and remove the asparagus from the grill.

Mix the grilled asparagus with the cooked new potatoes and arrange in the middle of a plate.

Remove the fish from the grill and serve on top of the asparagus and potato. Drizzle with the garlic-parsley dressing.