YOUR SOLIN GENERATED RECIPE
Lemon-Herb Grilled Hake with Crispy Roasted Asparagus
Savor the light, zesty flavors of grilled hake infused with lemon and fresh herbs, perfectly complemented by crispy roasted asparagus. This dish features a delicate balance of protein and vibrant seasonal produce, accented with a touch of olive oil and a refreshing Greek yogurt drizzle that ties all the flavors together.
INGREDIENTS
6 ounces Hake Fillet (170g)
10 Asparagus Spears (134g)
1 tablespoon Extra Virgin Olive Oil (14g)
1/4 cup Plain Nonfat Greek Yogurt (60g)
1 Lemon (65g)
1 Garlic Clove (3g)
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
In a small bowl, combine the juice and zest of the lemon, minced garlic, chopped rosemary and thyme, a pinch of salt and pepper, and a drizzle of olive oil.
Pat the hake fillet dry and brush it generously with the lemon-herb mixture, ensuring an even coating on both sides.
Toss the asparagus spears with a bit of olive oil, salt, and pepper.
Place the hake fillet on the hot grill and cook for approximately 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
While the fish is grilling, spread the asparagus on a baking sheet lined with parchment paper and roast in a preheated oven at 425°F for 10-12 minutes, turning halfway through, until they are crisp-tender and lightly browned.
Once cooked, plate the grilled hake alongside the roasted asparagus and drizzle a small dollop of plain nonfat Greek yogurt over the fish or serve it on the side as a tangy dip.
Finish with a final squeeze of fresh lemon juice and a sprinkle of freshly ground black pepper before serving.