Name: Crisp & Chunky with lemon butter, asparagus & cashew crumble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 1 x 500 g Sea Harvest Crisp & Chunky Lemon; 50 g cashew nuts crushed; 1 tbsp garam masala; juice and zest of 1 lemon; 50 g butter melted; salt and pepper to taste; 1 tbsp olive oil; 200 g baby asparagus

Recipe Disclaimer

Tap for method

Ingredients (8)

Fish

1 x 500 g

Sea Harvest Crisp & Chunky Lemon

Spiced Nut Crumble

50 g	cashew nuts — crushed
1 tbsp	garam masala

Lemon butter asparagus

juice and zest of 1	lemon
50 g	butter — melted
	salt and pepper to taste
1 tbsp	olive oil
200 g	baby asparagus

Tap for ingredients

Method:

Fish

Preheat the oven to 220 ºC.

Lay 4 frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 20 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Spiced Nut Crumble

Set a small, non-stick frying pan over medium heat. Add the oil, nuts and garam masala and stir fry for 2 minutes until fragrant. Transfer to a bowl to cool.

Lemon Butter Asparagus

Add the lemon juice and zest to melted butter and mix well to combine. Brush the asparagus with melted butter and season with salt and pepper. Set a grill pan over high heat. Brush the grill with olive oil then grill the asparagus for 4 minutes a side.

Remove the asparagus from the grill and brush with any leftover lemon butter then garnish with the spiced nut crumble and serve.