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Preparation
Preheat oven to 400°F.
Thinly slice potatoes.
Remove ends of asparagus.
Finely chop almonds.
Mix almonds with panko.
Cut the lemon into wedges.
Add potato slices and asparagus to a bowl and toss with 1/3 olive oil, salt and pepper.
Place potatoes on a baking tray lined with parchment paper and in the oven and bake for 20 minutes or until soft.
Add asparagus and bake for 5 minutes more.
Prepare the fish:
Prepare a bowl with the flour, another with the egg and a last one with the panko mixture.
Season the fish with salt and pepper, then dredge in flour.
Dip in the egg and then in the panko-almond mixture.
Heat remaining oil in a wide skillet over medium heat.
Fry the fish for about 2 to 3 minutes per side, using a slotted fish spatula to turn over.
Place on paper towel to absorb excess oïl.
Serve it immediately alongside the vegetables and garnish with parsley and lemon wedges.
Source: Missfresh.com