Annabel Langbein’s Fish with Lemon Caper Crumb

Ingredients

 18-24 asparagus spears or green beans, trimmed

4 boneless, skinless salmon or white fish fillet pieces

salt and ground black pepper, to taste

1 tbsp extra virgin olive oil

lemon wedges, to serve (optional)

 

Lemon Caper Crumb

4 tbsp butter, melted or .  cup extra virgin olive oil

finely grated zest of 1 lemon

2 cups panko crumbs or coarse crisp breadcrumbs

2 tbsp finely chopped parsley leaves

1 tbsp capers

Ingredients provided by:

Method

 To make the Lemon Caper Crumb, place all ingredients in a bowl and mix to combine. Set aside.

Cook asparagus or beans in boiling water for 1 minute. Cool under cold running water then

drain.

Preheat oven to 220°C fan bake and line a large, shallow oven dish with baking paper for easy clean up.

Arrange fish and asparagus or beans in a single layer in the prepared dish, season to taste and drizzle with olive oil. Divide Lemon Caper Crumb between fish fillets. Roast until crumbs are golden and crisp and fish is just cooked through (about 8 minutes). It should give when gently pressed. Serve with lemon wedges if desired.

Wine match from Waipara Hills

2016 Waipara Hills Marlborough Sauvignon Blanc

Aromas: Melon, snow pea and a touch of tropical fruit.

Palate: Rich ripe fruit flavours with a bright refreshing finish.

The Waipara Hills Sauvignon Blanc is the perfect accompaniment for baked fish and will complement the green flavours of the asparagus and green beans.