Hammour with Lemon Butter and Asparagus

Instructions

• • Bring salted water to a boil and add the asparagus.
  • Cook until tender, 5 to 8 mins then drain.
  • Cut hammour fillets into serving sizes.
  • Dip fish into Puck Lemon Butter Sauce, coating well on all sides.
  • Dip buttered hammour into flour mix, coating well on all sides.
  • Place coated hammour fillets in an ungreased baking dish and put the asparagus on the side.
  • Drizzle remaining Puck Lemon Butter Sauce over fillets and asparagus.
  • Sprinkle entire dish with paprika.
  • Bake in the oven at 180°C for 25-30 minutes.
  • Fish should flake easily with a fork.
  • Garnish with chopped parsley and serve.