Pink Ling, Asparagus And Burnt Butter WIth Garlic And Sage

Summer is fast approaching; so for vanity reason and the fact that I am in bed by 10pm the latest during the week, we decided to go on a no carb diet on weeknights. It certainly works for me as I have been sleeping a lot better without the heavy starch sitting in my stomach. This is also a great way to take full advantage of the asparagus season when those little spears are cheap and plentiful. Any firm white fish would work well with the dish. 

P.S I am now really looking forward to Sunday when I will cook up something special for the up coming Malaysian Monday post.

recipe from the tummies' kitchen
serves 2
you'll need;
2 pieces of pink ling
2 bunches of green asparagus
2 bunches of white asparagus
a handful of sage
4 cloves of garlic, sliced
juice from half a lemon
olive oil
1/2 cm piece of butter
salt and pepper to taste
lemon wedges to serve

Wash and trim the asparagus.

Season fish fillets with sea salt and pepper.

Pan fry fish fillets in a hot pan with a little olive oil for 1 minute each side then finish off in the pre-heated oven for a further 10 minutes. Rest fish while preparing the burnt butter and sage.

In the same pan, melt butter with a little olive oil. Add garlic cook til a light golden then add in the sage, fry for 30 seconds before adding the lemon juice. Season with salt and pepper.

Blanch asparagus for a minute and drain well.

Place fish over the asparagus and drizzle the burnt butter with garlic and sage over. Serve immediately with a wedge of lemon.