Garlic-Butter Pink Ling with Zesty Asparagus Recipe

Garlic-Butter Pink Ling with Zesty Asparagus Recipe


Embark on a delightful seafood journey with our Garlic-Butter Pink Ling and Zesty Asparagus. This dish showcases the delicate sweetness of pink ling fillets, bathed in a rich, creamy garlic butter sauce and perfectly paired with vibrant, lemon-infused asparagus.


  • 600g pink ling fillets
  • Salt and black pepper to taste
  • 2 bunches asparagus, trimmed
  • 1 tsp olive oil
  • 2 cloves garlic, finely chopped
  • ½ cup white wine or vegetable stock
  • 50g unsalted butter
  • Juice of ½ lemon
  • 1 tbsp parsley, chopped
  • 1 tsp red chilli flakes (optional)
  • Lemon slices, for garnish


  1. Season and Cook Pink Ling
    1 Season and Cook Pink Ling

    Season the fillets with salt and pepper, then pan-fry in olive oil until golden and cooked through.

  2. Blanch Asparagus
    2 Blanch Asparagus

    Quickly blanch asparagus in boiling water, then refresh in ice water to retain its vibrant color.

  3. Prepare Garlic Butter Sauce
    3 Prepare Garlic Butter Sauce

    In the same pan, sauté garlic, then deglaze with white wine or vegetable stock, and whisk in chunks of unsalted butter, lemon juice, parsley, and chilli flakes.

  4. Combine and Serve
    4 Combine and Serve

    Return the asparagus and fish to the pan to reheat, coating them in the garlic butter sauce. Serve garnished with parsley, chilli flakes, and fresh lemon slices.

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