Garlic-Butter Tilefish Fillet with Asparagus and Green Peas
- Asparagus1 bunch50 kcal
- Bulgur wheat95 g325 kcal
- Chives1 bunch9 kcal
- Corn oil37 ml333 kcal
- Curry powder2 g7 kcal
- Dried rosemary5 g17 kcal
- Green peas98 g79 kcal
- Sea salt5 g0 kcal
- Tilefish fillet310 g298 kcal
- Tomato passata171 ml65 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Alpine-inspired comfort food: tender tilefish fillet paired with asparagus and green peas and bulgur wheat, finished with chives and a hit of curry powder and dried rosemary. 1. Pat the tilefish fillet dry and season with sea salt, curry powder and dried rosemary. 2. Heat corn oil in a heavy pan and grill the tilefish fillet until it develops a deep golden crust, about 14 minutes. 3. Add asparagus and green peas to the pan and cook until just tender, stirring in chives for fragrance. 4. Cook the bulgur wheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato passata before serving hot.