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Flaky Snapper with Asparagus Pernod Sauce

Name: Flaky Snapper with Asparagus Pernod Sauce
Ingredients: 2 fillets of snapper; Salt and pepper to taste; 1 tsp mayonnaise; 1/2 tsp harissa paste; 1/2 tsp lemon juice; Oil to pan fry; 200g asparagus peeled and chopped; 50 g spring onion green part chopped; 100 ml white wine; 100 ml cream; 50 ml milk; 1 banana shallot finely chopped; 1 clove of garlic chopped; Salt and pepper to taste; A dash of pernod; 15 ml butter

Skillet RecipeStir-fryMain DishesSauces and CondimentsEasy MealsGluten FreeHealthy fish recipesDinnersLunchGluten-freeSeafood

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Gayatri Singh-Culinary Nirvana

46 recipes

Ingredients

Fish

2 fillets of snapper
Salt and pepper to taste
1 tsp mayonnaise
1/2 tsp harissa paste
1/2 tsp lemon juice
Oil to pan fry

Sauce

200g asparagus peeled and chopped
50 g spring onion green part chopped
100 ml white wine
100 ml cream
50 ml milk
1 banana shallot finely chopped
1 clove of garlic chopped
Salt and pepper to taste
A dash of pernod
15 ml butter

Preparation

Marinate the fish fillets in all the ingredients mentioned above for at least 30 minutes to 2 hours.
Take off the excess marinade.
Pan fry fish skin side down for 3-4 minutes on both side.
Rest the fish for 2-3 minutes and then serve it with the orzo or mashed potatoes.