INGREDIENTS

Cleaned fish fillets
1 cup parmesan “grated”
½ cup almond meal
½ cup plain flour
¼ cup vegetable oil
1 green apple
1 firm nashi pear
10 white asparagus spears
100g butter
¼ cup finely chopped parsley
1 Teaspoon of washed baby Capers
15 ml lemon juice
Baby herbs for garnish
Salt & pepper to taste

METHOD

Into a bag or bowl add the ingredients for the dusting, the flour, almond meal and grated parmesan. Parsely may also be added to the mix.

Preheat pan and add oil to a medium heat. Place the fish into the pan and turn just as the colour goes golden. Remove the fish from the pan and place onto paper towel to drain the excess oil.

Add the butter and let it brown lightly then add the capers, parsley, lemon juice and precut asparagus.

Place the fish onto a serving pate and garnish with the salad. Spoon over the sauce and then garnish with herbs.

Clean, fresh and very simple.