Market Fish with Asparagus and Herb Aioli

Market Fish with Asparagus and Herb Aioli

Ready in 35 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 9, 2018.



  • 2 carrots
  • 1 pack pumpkin wedges
  • 1 pack fish spice mix
  • ½ bunch asparagus
  • 100g feta cheese
  • 1 courgette


  • 1 pack market fish
  • Juice of ½ lemon

To Serve

  • 1 pack herb aioli


  1. Prep and cook veggies Preheat oven to 220oC. Dice carrots 2cm and toss on a lined oven tray with pumpkin, fish spice mix and a drizzle of oil. Season and bake for 25 minutes, until veggies are cooked through. Turn once during cooking. Remove tough ends from asparagus, cut lengthways and set aside. When 5-6 minutes cook time remains, add asparagus to tray and cook, until tender.
  2. Prep fish Pat fish dry and remove any scales and bones. Cut any larger fillets in half and season with salt. Set aside.
  3. Prep feta and courgette Crumble feta cheese and peel courgette into ribbons. Toss both in a small bowl with a small drizzle of oil and vinegar.
  4. Cook fish When veggies have 6 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until just cooked through. Add a knob of butter to the pan, then spoon melted butter over fish. Remove from heat and squeeze over lemon.
  5. Finish veggies Scatter veggies with feta cheese and courgette. Season.
  6. Serve veggies topped with fish and a drizzle of herb aioli.

Nutritional Information

Energy 2107 kj
504 kcal
Protein 30.9g
Carbohydrate 15.6g
Fat 34.8g