Lemon Grilled Fish with Asparagus

Before You Start

Pat the fish dry; surface moisture stops it browning under the grill.

If your fillets are thin, move the tray further from the heat so the top does not scorch before the middle cooks.

Press the thickest part of the fish to check; the flesh should flake easily and look opaque all the way through.

How to Make Lemon Grilled Fish with Asparagus

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1. Heat the grill to high with the rack about 10 cm below it. Line a baking tray with foil and brush it with a little of the olive oil.

   Mark done

2. Toss the asparagus with half the remaining oil and a pinch of the salt on one side of the tray. Pat the fish dry, brush it with the rest of the oil, season with the remaining salt and the pepper and lay it on the other side.

   Mark done

3. Grill for 6 minutes. Meanwhile, stir the melted butter, lemon juice, lemon zest and garlic together.

   Mark done Start 6 min timer

4. Brush the lemon-garlic butter over the fish and grill for 4 to 6 minutes more, until the fish is opaque and flakes easily and the asparagus is tender and lightly charred. Scatter with the parsley.

   Mark done Start 4 min timer

Leftovers, Reheating and Keeping

Best eaten straight away. Keeps in the fridge for up to 2 days; eat it cold or reheat gently.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• A green salad
• Steamed green beans
• Lemon wedges

Still Wondering?

Lemon Grilled Fish with Asparagus Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.