Food Pharmacy, Recipes

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White fish with warm asparagus, avocado and arugula

Sometimes it happens. You discover a recipe that you know after the first bite that you will return to it year after year. May we therefore present white fish with hot asparagus, avocado and arugula…with lemon, mustard and honey as the finishing touches.

By the way, can you promise us one thing? That you do not read the recipe now and think: but fish and asparagus, what’s the deal? This is the crazy thing though – it is among the simplest, tastiest and freshest fish recipes we have made in a very long time. The incredibly successful flavor combo of olive oil + lemon + honey together with the vegetable combo of asparagus + avocado + arugula was a total success with the white fish.

Many people are reluctant to cook fish and are afraid that the fish will become too dry and dull. If you recognize yourself, we want to recommend the oven thermometer. The oven thermometer is perhaps the most important tool when cooking fish. The internal temperature should be 56 ° C – it’s then you know that the fish is perfect. It feels almost like cheating using a fish thermometer. But it’s a good cheat!

And guess what? We did not miss potatoes or rice for this dish. If you have a really good piece of cooked fish with vegetables prepared with a fresh dressing in front of you on your plate, you have everything you need.


White fish with warm asparagus, avocado and arugula

  • By : Food Pharmacy
  • Servings : 4


4 white fish fillets
1 tablespoon butter or coconut oil
1 tbsp + 1 tsp dijon mustard
salt & black pepper
1 lemon
1 colored asparagus
1/2 teaspoon honey
1/2 dl olive oil
1 avocado
1 bag of arugula


Oven fish thrives on medium heat, so set it at 150 ° C. Put your fish fillets in an ovenproof dish and brush all sides with 1 tablespoon of liquid coconut oil or the equivalent amount of butter. Brush both sides with mustard and season with salt and pepper. Finish by slicing lemon zest (peel) from a lemon over the fish. Place the fish in the oven and let it stand until it “falls apart” easily- about 10 minutes – but feel free to use a thermometer (read more in the text above).
While the fish is in the oven, you can fry the asparagus and prepare the salad. Fry the asparagus in a dollop of butter or coconut oil, preferably in a cast iron pan. Turn them a few times and salt.
Squeeze half the lemon in a bowl (the other half you can squeeze over the fish when it is done) and mix with honey, 1 teaspoon mustard and 1/2 dl olive oil. Whisk and season with salt and pepper. Cut the avocado finely and mix with the dressing and arugula.



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