Preheat the oven to 200°C/180°fan/Gas 6. Line a baking tray with baking paper. Heat a small frying pan until hot. Sprinkle over the oatmeal and toast for 2–3 minutes, stirring, until lightly browned. Turn out onto a plate and leave to cool for 5 minutes.
Meanwhile, arrange the asparagus spears on the baking tray, brush lightly with olive oil and season with pepper. Rinse the fish and pat dry. Lay on top of the asparagus. Mix the cheese and chives with the oatmeal and spoon on top of the fish to make a crust. Melt the butter and drizzle over the top. Bake for 10 minutes.
Add the tomatoes to the tray and continue to cook for 8–10 minutes until everything is cooked through. Using a fish slice, lift the fish and vegetables onto two warmed plates and serve with boiled new potatoes.
Choose thin stems of asparagus for this recipe. If using thicker stems, slice in half lengthways before roasting to ensure even cooking. This recipe also works well with cod or other white fish, or salmon steaks.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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