- 2 bunches asparagus, ends snapped off and washed
- 2 cloves of garlic, chopped
- 1/2 lemon, zested and juiced
- A handful of flat-leaf parsley, finely chopped
- olive oil
- Salt & pepper
1. Mix all sauce ingredients in bowl.
2. Heat steamer pot of water on high heat. Steam asparagus for approx. 8 minutes (for thick asparagus.)
3. When asparagus is cooked transfer to plate and pour parsley sauce on top. Serve.
Note: If you don’t have steamer pot you can boil the asparagus, approx. 6 minutes.
I first made this dish when I made my first Shabbat dinner in Tel Aviv after going on Birthright. The food markets in Tel Aviv were absolutely incredible; fresh fish, vegetables, fruits, bins of olives, sacks of spices. When you walk through the market the workers hand out samples and everything you try tastes like the best thing you’ve ever eaten. I was making dinner for a few people so I started out by buying a few filets of white fish, whatever the fish guy recommended. I then bought 10 of the ripest tomatoes I could find, a bunch of garlic cloves, 6 lemons, bunch of parsley and a container of the juiciest black olives (after a much needed taste test.)
When I came back from my trip I craved my Israeli dish so I attempted to re-create it and I did a pretty good job. Obviously nothing will taste as good as fresh ingredients but I still devoured the entire meal I made. Most of the ingredients are dependant on your taste so feel free to choose what you like best.
Chopped tomatoes, garlic and olives
Ingredients (serves 4)
- 4 white fish filets (I suggest a Tilapia)
- 10 chopped tomatoes
- container Mediterranean black olives
- 4 lemons
- 4 garlic cloves
- bunch parsley
- olive oil
- salt and pepper
- bread (for dipping)
1. Chop tomatoes. Slice garlic thinly. Chop olives (remove pit). Mix ingredients together.
2. Put over to 400 degrees.
3. Slice 3 lemons thinly.
4. Chop parsley
5. Lay some lemon slices along bottom of baking pan to cover area. Place fish on top. Drizzle olive oil over, sprinkle with salt and pepper.
6. Spread tomato mixture over fish. Layer remaining lemon slices on top. Squeeze juice from half lemon. Sprinkle parsley over.
7. Place in over for 15-20 minutes.
8. Serve with bread for dipping and small lemon wedge.
If you’re like me and you love a simple seafood dish with the bright citrus taste of lemon, and paired with healthy green vegetables then you’ll love Lemon-Herb Shrimp with Basmati Rice. The herbs and garlic with the lemon bring a great kick to the shrimp and rice.