ORANGE ROUGHLY & ASPARAGUS

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Ingredients

1  pound (460 g) fresh asparagus spears, cut into 1-inch (2.5 cm) pieces
1  2 ounce (60 g) jar pimientos, drained and diced
2  tablespoons fresh squeezed lemon juice
¼  teaspoon dried whole thyme (or fresh)
¼  teaspoon garlic powder
3  pounds (1.4 kg) orange roughy fillets
2  tablespoons sliced almonds

Instructions

In a mixing bowl, combine asparagus with pimiento, lemon juice, thyme, garlic powder and fresh grated pepper (optional).  Set aside.

Arrange fillets in cool 13-inch (33 cm) Chef Pan, and spoon asparagus mixture over fillets. Cover (close vent) and cook over medium-heat 15-20 minutes, until fish flakes easily when tested with fork.