Pete Goffe-Wood

Angelfish with Grilled Asparagus and Roasted Garlic & Parsley Dressing



Angelfish with Grilled Asparagus, Roasted Garlic & Parsley Dressing


800 g Angelfish
50ml extra virgin olive oil
400 g asparagus
400g new potatoes
1 large head of garlic
100g/1handful parsley
125ml/ 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 approx 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 a 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.