Herb Crusted Fish With Roasted Asparagus & Hollandaise Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the fish fillets with salt and pepper, then coat them in a mixture of breadcrumbs, chopped herbs, and grated Parmesan cheese.
• STEP 3.Place the fish fillets on a baking sheet lined with parchment paper and drizzle with olive oil. Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
• STEP 4.While the fish is baking, prepare the roasted asparagus. Trim the woody ends of the asparagus spears and toss them with olive oil, salt, and pepper. Arrange the asparagus on a separate baking sheet and roast in the oven for 10-12 minutes, or until tender and slightly charred.
• STEP 5.To make the hollandaise sauce, melt butter in a small saucepan over low heat. In a separate bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Slowly pour the melted butter into the egg yolk mixture, whisking constantly, until the sauce thickens.
• STEP 6.Once the fish and asparagus are cooked, serve them on a plate and drizzle the hollandaise sauce over the fish. Garnish with fresh herbs, if desired. Enjoy!

Cooking Tips

• Make sure to pat the fish fillets dry before seasoning them to ensure a crispy crust.
• Feel free to use any combination of herbs you like for the crust, such as parsley, thyme, or dill.
• If you don't have breadcrumbs, you can use crushed crackers or panko instead.
• For a healthier option, you can also grill the fish instead of baking it.
• Leftover hollandaise sauce can be stored in the refrigerator for up to 2 days and reheated gently before serving.

Storage and Serving

• Leftover fish and asparagus can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat the fish, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the herb crusted fish and roasted asparagus with a side of roasted potatoes or a fresh salad for a complete meal.
• Garnish with fresh herbs, such as parsley or dill, for an extra pop of flavor and visual appeal.