Red Snapper and Asparagus
Preheat the oven to 350°F (180°C).
Brush the fish with olive oil; season with salt and pepper and place in a baking dish. Bake for 15 minutes.
Cut off the hard ends of the asparagus spears. Put the tops in a wide sauce- pan with a lid; add a little water and a good splash of olive oil. Season with salt and pepper. Cover the pan and simmer until the asparagus is tender, 6 to 10 minutes.
In a separate saucepan, combine 1 cup (240 ml) water and a splash of olive oil. Add the chervil and cook until wilted. Season with salt and pepper. Reserve a small quantity of the chervil for garnish. Puree the rest in a food processor or blender. Add some water if needed to create a thick soup.
Ladle a little chervil soup into wide, shallow bowls; lay the asparagus in the middle and garnish with the reserved chervil. Place the fish on top.
TIP: Cooking vegetables
I often cook my vegetables in a small amount of water, with a generous splash of olive oil, and salt and pepper. This enhances their flavor and texture.
- 4 (31⁄2-ounce/100-g) red snapper fillets (or other white-fleshed fish)
- 1 bunch asparagus
- 2 cups (100 g) coarsely chopped fresh chervil or parsley