Ingredients
1½ kilo meagre cut in thick slices 350g asparagus
4 spring onions thinly sliced
500g halved baby potatoes
Lemon juice and lemon zest
1½ bunch of thinly sliced parsley
Salt, pepper
100ml olive oil
200ml vegetable broth
Method
Cover the pan with baking paper.
Place the potatoes onto the baking paper, sprinkle salt and pepper and pour half of the olive oil, the lemon juice and the broth.
Bake for 10 minutes.
Using the remaining olive oil, sauté the asparagus and onions in a pan.
Add the sautéed asparagus and onions to the pan with the potatoes.
Sprinkle salt and pepper on the slices of meagre and place them on top of the potatoes.
Cover the fish and vegetables with baking paper.
Bake for another 15-20 minutes.
Serve with parsley and lemon zest.
