Fish with Fennel and Asparagus - alive magazine
The flavours of the vegetables and fruit mingle to create a layer of loveliness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Ingredients
- 1 fennel bulb, sliced thinly
- 680 g white fish fillets, cut into 4 equal portions
- 1/4 tsp (1 ml) cayenne pepper
- Salt and pepper, to taste
- 1 bunch asparagus, woody ends trimmed and sliced into 5 cm pieces
- 2 oranges
- 1 1/2 Tbsp (30 ml) capers (optional)
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