Mixed Seafood and Asparagus
Mixed Seafood and Asparagus



  • Olive oil
  • 2 small snapper fillets, skin slashed
  • 1 bream or sea bass fillet, halved and skin slashed
  • 2 squid, cleaned, tentacles separate, bodies scored
  • 4 scallops, cleaned and scored
  • 10 asparagus spears, trimmed
  • Small bunch of thyme tips
  • 1 red chilli, chopped
  • 1 lemon
  • Heat the oil in a large frying pan, and fry the seasoned fish fillets, scallops, squid tentacles, and asparagus together for 3 mins, then flip everything over and cook on the other side. Sprinkle with the thyme tips.
  • Once the fish skin has become crisp and golden and the scallops are slightly caramelised around the edges, remove the pan from the heat. Remove the squid from the pan, roughly slice, then return to the pan to gently toss everything together.
  • Remove the fish fillets and lay onto a plate, then toss the asparagus, squid and scallops in the pan with half the chilli, a good drizzle of olive oil, and the lemon juice. Season, and mix together. Divide the mixture on top of the plated fish, and serve with crusty bread.
10 mins
2 serving

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