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Haloumi Summer Salad | Paprika Pasted Red Emperor with Asparagus Spears | Torta Caprese

Paprika Pasted Red Emperor with Asparagus Spears

Ingredients:Paprika Pasted Red Emperor with Asparagus Spears
4 fillets of Fish
1 tbsp Olive Oil
50g Butter
1 teaspoon Garlic Clove (chopped)
1 tbsp Tomato Puree
1 teaspoon Red Wine Vinegar
4 tbsp Paprika Paste – mild (Ajvar Paste)
1 cup Kalamata Olives
½ Lemon
Fresh Basil Leaves
2 bunches Asparagus Spears
1 Garlic Clove (crushed, left whole)

Method:

    1. In a hot frypan, heat olive oil and butter, then add chopped garlic and sauté for a about 1 minutes turned down to medium heat.
    2. Add the fish fillets to the pan, frying gently for a few minutes until lightly golden underneath.
    3. Then add to the pan, the tomato puree, red wine vinegar, stirring to mix between the fish pieces. Turn the fish over to cook evenly on the other side.
    4. Coat fish with paprika paste; add in kalamata olives and a squeeze of lemon. Leave to simmer gently with uncovered for a few minutes on medium heat.
    5. On medium heat in another frypan, lightly sauté olive oil and garlic clove for about 1 minute.
    6. Add asparagus spears and toss lightly until glazed with olive oil whilst still remaining crunchy.
    7. Sauté for a further two minutes before removing from pan to drain on paper towels. Discard garlic clove and set aside.
    8. Serve fish fillet topped with kalamata olives with a good handful of asparagus spears, drizzling the remaining (fish) pan juices over the fish.
    9. Garnish with fresh basil leaves and black pepper.