GF Breaded Hake with Roasted Asparagus

Ingredients:

1.25- 1.5 lbs Hake Fish (other other wild white fish)

1/2 cup Break Crumbs (I had two varieties I mixed)

1 bunch Asparagus, ends trimmed

1 Lemon

1 Egg, Whipped (optional)

1-3 tbsp Ghee (or other high temp stable cooking oil).

optional - 3 scallions for garnish

Other Pantry Needs: Sea Salt & Pepper

How to:

Preheat oven to 350’.

Pat dry Fish. Trim ends of Asparagus.

Place asparagus on a rimmed bake sheet and sprinkle with salt & pepper and juice from 1/2 lemon. Toss to coat. Place asparagus in oven and roast for 12 minutes.

In a shallow bowl, combine bread crumbs and 1 tsp salt. Optional to have another bowl with a whipped egg for dipping/coating. If using the egg, place fish filet in egg bath and drain any excess egg. (I did this with half my fish)

Dredge fish in bread crumbs and pat into fish to evenly coat.

Heat cast-iron skillet to medium-high heat and melt 2 tbsp cooking oil or ghee in pan.

Add coated fish filets to pan. Cook for 3 minutes until crumbs begin to brown then flip the filet. Cook for an additional 3 minutes. Depending on the width of your fish, you may require additional cooking time (mine did).

Place cast-iron pan into the oven for 5-7 minutes.

Asparagus should be done. Check that they are bright green and still sorta firm. They should bend easily in the middle but not be too firm or too mushy.

Served the dish with a wild rice pilaf and fresh scallions.