ORANGE ROUGHLY & ASPARAGUS
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
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.