YOUR SOLIN GENERATED RECIPE
Herb-Roasted Conger Eel with Roasted Asparagus
Savor the unique flavors of delicately herb-roasted conger eel paired with perfectly roasted asparagus. This dish combines the natural umami of conger eel, a tender texture, and a fresh squeeze of lemon, all perfectly balanced with a drizzle of olive oil for a light, gourmet meal.
INGREDIENTS
5 ounces Conger Eel (142 grams)
1 cup Asparagus (134 grams)
1 tablespoon Extra Virgin Olive Oil (13.5 grams)
1 medium Lemon wedge (17 grams)
1 teaspoon Garlic Powder (3 grams)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse the conger eel and pat dry. Slice into portions if necessary.
Place the eel and asparagus on a baking tray lined with parchment paper.
Drizzle the olive oil over the eel and asparagus. Sprinkle garlic powder, salt, and pepper evenly over both.
Roast in the oven for about 12-15 minutes until the eel is cooked through and the asparagus is tender and slightly charred at the edges.
Remove from the oven and squeeze a lemon wedge over the eel and asparagus for a fresh zest.
Plate and enjoy your gourmet herb-roasted conger eel with roasted asparagus.