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100 g white fish (make multiple servings for best results)
Asparagus
1 serving Melba toast crumbs per serving
½ cup vegetable broth or water
2 tbsp caper juice
4 tbsp lemon juice
1 clove garlic crushed and minced
1 tbsp onion minced
¼ tsp dried or fresh dill
Pinch of tarragon
Parsley
Salt and pepper to taste
1
In a small baking dish, layer the fish and asparagus.
2
Mix vegetable broth with spices and pour over fish and asparagus.
3
Top with herbed Melba toast crumbs and bake at 350 for about 20 minutes or until fish and asparagus is cooked thoroughly and crumbs are slightly brown.
4
Top with remaining sauce, fresh parsley, and serve with lemon wedges.
5
Dish can also be cooked on the barbeque. Just wrap up fish and asparagus in foil, toss with spices and baste with vegetable broth
Ingredients
100 g white fish (make multiple servings for best results)
Asparagus
1 serving Melba toast crumbs per serving
½ cup vegetable broth or water
2 tbsp caper juice
4 tbsp lemon juice
1 clove garlic crushed and minced
1 tbsp onion minced
¼ tsp dried or fresh dill
Pinch of tarragon
Parsley
Salt and pepper to taste
Directions
1
In a small baking dish, layer the fish and asparagus.
2
Mix vegetable broth with spices and pour over fish and asparagus.
3
Top with herbed Melba toast crumbs and bake at 350 for about 20 minutes or until fish and asparagus is cooked thoroughly and crumbs are slightly brown.
4
Top with remaining sauce, fresh parsley, and serve with lemon wedges.
5
Dish can also be cooked on the barbeque. Just wrap up fish and asparagus in foil, toss with spices and baste with vegetable broth