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Tapas-style fried asparagus and spicy cod

With its smoky flavours and garlicky kick, this super-simple dish makes a moreish light supper.

  • 4.0 Star
    rating
  • Timer Prep 20 min
    Cook 10 min
  • Chart 225.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut the cod loin fillets into bite-size pieces. Trim and cut the asparagus tips in half. Cut the lemons into wedges. Crush the garlic cloves.

And the rest...

  1. 1 For the aïoli, combine the mayonnaise and garlic with a squeeze of lemon juice and freshly ground black pepper to taste.
  2. 2 Blanch the asparagus in boiling salted water for 1 minute, then drain and refresh under cold running water. Pat the asparagus and cod dry with kitchen paper.
  3. 3 Mix together the flour, paprika, cumin and oregano in a bowl and season.
  4. 4 Dust the asparagus and cod with the mixture, shaking off any excess.
  5. 5 Heat the oil in a large, non-stick frying pan and add the cod. Cook over a medium heat for 4-5 minutes, turning occasionally, until cooked through. Remove with a slotted spoon and drain on kitchen paper.
  6. 6 Add the asparagus to the pan and cook for 2-3 minutes, turning once or twice (add a splash of water if the pan becomes too dry). Remove and drain on kitchen paper.
  7. 7 Serve with the aïoli, plus lemon wedges to squeeze over.

For the Aïoli

1 Review

  • Pip

    This worked really well - delicate flavour but really tasty. Quick and easy

  • Average per serving
  • Calories 225.0kCal
  • Fat12.6g
  • Saturated1.6g
  • Salt0.22g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg