300 g barracuda fillet
150 g squid (cleaned)
150 g prawns tails (without shells)
10 medium size asparagus
juice of one lemon
1/2 chili (seedless, finely chopped)
Cut the fish fillet into a same size pieces. Score the skin and season with salt and pepper. Score the squid (crisscross) from inside, preserve tentacles.
In a large pan heat the olive oil. Put the fish filet in a pan skin side down. Add squid tentacles. Fry, when the fish is done on one side, add squid and prawns tails. Season with salt and pepper. Add thyme and asparagus. Toss and stir for another few minutes. When it’s done, remove the fish from the pan. Continue cooking until all the ingredients are nicely done. Remove pan from the heat, cut squid on a cutting board in a bite size pieces. Put it back in the pan and add chili and lemon juice.
Lay the fish filets on the plate, assembly squid, prawns and asparagus over the fish. Sprinkle with fresh parsley, olive oil and lemon juice according to personal preferences.
Original recipe by Jamie O.
During the cooking process I was thinking: Shit, this can’t be good. The fish started to fall apart and later I had to much liquid in a pan. Luckily, this is one of those recipes with which you can’t go wrong. If the ingredients are fresh it will taste good no matter what you do with it.