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  • They've got me asparagus and what I wanted to do was like a mixed grill but instead of

  • it being meat I wanted to do fish. I've got a couple of scallops here and to make the

  • scallops cook beautifully and look beautiful just do a little crisscross and I've got a

  • lovely squid here that's already been peeled gutted and a little feather taken out of it

  • and then just put your knife in here and open it up like a book. Now on the inside let me

  • show you a little trick. Get your knife at an angle and very gently just score the score

  • the squid. at an angle and very gently just score the score the squid. It helps the sauce

  • or juice stick to it. Put some olive oil in the pan, a couple of

  • tablespoons there. Now you don't have to do this but if you've

  • ever got any herbs in the garden, rosemary is great, oregano is great that will flavour

  • the oil straight away. Salt bit of pepper.

  • Sea bass skin side down and then the red mullet can go next we're talking about three minutes

  • start to finish here the old legs straight in there

  • we get rid of this oregano now scallops go in scored side down get the old squid scored

  • side down. So at this point in the game we can get our lovely asparagus this has

  • been washed already so there's a little bit of moisture in there. Just try and toss them

  • around in that oil a little bit. Let's have a look at what's going on just very gently

  • turn the fish overlook at that colour beautiful. Literally all we need is another forty seconds

  • on that turn over that seabass legs can go on top of the fish because you don't want

  • to over cook it lets put the scallops on here as well don't want to over cook the scallops

  • fish needs a bit more squid can go on here as well. Going to put that back on.

  • What I want to do now is over get some nice fennel and then some thyme give it a nice

  • little shake-up while that's doing that -chilli, get that sliced up after chilli can go in

  • That's it. Done. All I've got to do is plate it up. The skins crispy beautiful bit of mullet

  • have a scallop. A few of those legs. The pans been of the heat for about thirty seconds,

  • just squeeze some lemon juice in here. Just give it a little shake and that mixes

  • up with the oil straight away it's like dressing a salad. At this point I can put a nice wodge

  • of these fantastic asparagus over there. Now this squid just cut it into little strips.

  • Put some of that on and then all I do now is just that little bit of natural juice on

  • the bottom of the pan just pour around the fish. And then just to finish it some nice

  • fennel. There you go the most beautiful asparagus

  • and fish mixed grill.

They've got me asparagus and what I wanted to do was like a mixed grill but instead of

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B1 JamieOliver squid asparagus fish score grill

Asparagus & Mixed Fish Grill | Jamie Oliver

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    Cherry Lui posted on 2014/05/09
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