Fish in oven
This recipe can be done with any fish. I am using the rouget and I fill the opening with green herbs (dill, basil, fennel) and lemon slices, sprinkle with olive oil and season with salt and pepper. I prefer to roast it on low to medium temperature 175C for 15-20min depending of the fish size. In this case one fish is like a portion so I serve it as is on the plate.
These are the ends of asparagus which are not so tender therefore I use them for a soup. The tender part of asparagus I will steam and use as a side dish to the fish.
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