Line Fish with Grilled Asparagus and Roasted Garlic & Parsley Dressing


Line Fish with Grilled Asparagus and Roasted Garlic & Parsley Dressing

This dish is the essence of simplicity; a case of the sum of the parts being greater than the whole. Once again though only top notch, fresh ingredients will do the trick – nothing else will suffice.
Total Time 25 mins
Course Lunch, Main Course
Cuisine Mediterranean
Servings 4 people


  • 800 g Line Fish
  • 50 ml Extra virgin olive oil
  • 400 g Asparagus
  • 400 g New potatoes
  • 1 Large head of garlic
  • 100 g Parsley
  • ¼ cup Extra virgin olive oil
  • Juice of 2 lemons
  • Sea salt & freshly ground black pepper


  • Roast the head of garlic in a moderate oven (180ºC) for aprox 20 min or until the garlic is completely soft.
  • Peel the individual cloves or squeeze them out.
  • Mix the garlic puree, parsley and lemon juice together with the olive oil.
  • Put the mixture into a blender or use a pestle and mortar to grind the mixture into a smooth dressing.
  • Cook the new potatoes in boiling salted water until soft, drain and leave to cool.
  • When the potatoes have cooled, cut them in half lengthways.
  • Blanche the asparagus in boiling salted water for a few minutes.
  • Remove from the pot and refresh them in ice-cold water.
  • Cut the fish into 200g portion, brush with a little olive oil and season with salt and pepper and place it skin side down on an oiled grid over hot coals.
  • Put the asparagus and potatoes on the grill at the same time.
  • After 5 min flip the fish and remove the asparagus and potatoes from the grill.
  • Put the asparagus and potatoes on plates. Remove the fish from the grill and serve on top of the asparagus.
  • Drizzle with the garlic-parsley dressing.


Wine notes

Sauvignon Blanc is called for here – crisp, clean and mineral.
Keyword Asparagus, Fish, Garlic

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Pete Goffe-Wood © Copyright 2020. All rights reserved.