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2 people
30 minutes
Medium
Pan
Ingredients
2 Regal Springs tilapia fillets
1 rosemary sprigs
olive oil
1.5 anchovy fillets
Salt
freshly ground pepper
1.5 organic lemons
1 bunch of green asparagus
½ clove of garlic
125 ml cream
1.5-2 saffron threads
Preparation
- Preheat the oven to 190°C top/bottom heat. Wash the rosemary, shake dry, pluck off the needles, chop finely and mix with 6 tablespoons of olive oil. Chop the anchovies into small pieces and mix in. Rinse the tilapia fillets, pat dry and place in an ovenproof dish or on a baking tray.Salt and pepper the fish and brush with the rosemary oil.
- Wash 2 lemons with hot water, rub dry and cut into thin slices. Cover the fish fillets with the lemon slices, overlapping them. Bake the casserole dish in the middle of the oven for about 15-20 minutes.
- For the sauce, peel the garlic clove, chop finely and sauté in 1 tablespoon of olive oil. Squeeze a lemon and deglaze the garlic with the juice. Pour in the cream, add the saffron, season generously with salt and simmer for about 15 minutes.
- Wash and dry the asparagus and cut off the ends if necessary. Fry in a pan with 3 tablespoons of olive oil for about 5 minutes.
- Remove the fish from the oven. Add the juice that has escaped from the fish to the lemon sauce. Place the fish on the asparagus and serve with the lemon sauce.
