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This one-skillet recipe from Rach calls for a sustainable fish—like snapper—and spring asparagus and green onions, but feel free to swap in chicken.
For more tasty seafood ideas, check out Rach’s One-Pan Seafood Bake With Garlic Bread, Baked Fish With a Crunchy, Cheesy Topping and this easy and healthy Honey Soy Glazed Salmon.
- 1½ pounds asparagus, 2 bundles, trimmed of tough ends, then cut into 2-inch pieces on bias1 bundle spring onions or leeks, cleaned and bias-cutNon-aerosol cooking spray Salt and pepper 1 lemon, halvedFour 6- to 7-ounce skinned snapper filets or other firm sustainable choice of fish 1 tablespoon fresh thyme, choppedSplash of Pernod or white Balsamic vinegar½ cup white wine2 tablespoons butter Chopped fresh tarragon and parsley, to serve
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.