One-Skillet Fish with Asparagus and Green Onions
HOME > Recipes > One-Skillet Fish with Asparagus and Green Onions

One-Skillet Fish with Asparagus and Green Onions


  • 1½ pounds asparagus, 2 bundles, trimmed of tough ends, then cut into 2-inch pieces on bias

  • 1 bundle spring onions or leeks, cleaned and bias-cut

  • Non-aerosol cooking spray 

  • Salt and pepper 

  • 1 lemon, halved

  • Four 6- to 7-ounce skinned snapper filets or other firm sustainable choice of fish 

  • 1 tablespoon fresh thyme, chopped

  • Splash of Pernod or white Balsamic vinegar

  • ½ cup white wine

  • 2 tablespoons butter 

  • Chopped fresh tarragon and parsley, to serve


Serves: 4

Heat a large skillet over medium-high heat.

Combine the asparagus and onions. Spray pan with oil, add vegetables and season with salt and pepper, add the halved lemon cut-side down to the pan to char, cook 4 to 5 minutes, tossing occasionally, remove to platter and douse with juice of ½ charred lemon once cool enough to handle. Add more oil and season fish with salt and pepper and place skinned-side up, cook 3 minutes, turn and season with thyme, cook 2 minutes more, place on plate and top with juice of ½ remaining charred lemon.

To pan, reduce heat and add Pernod or vinegar, then wine and butter, add vegetables back to pan and toss, set fish in place over vegetables, spoon a bit of sauce over fish and top dish with tarragon and parsley to serve. 

The Tools You'll Need

You May Also Like

"Linguine con vongole, or 'with clams,' is one of John's faves. I make it often...