Ocean perch fillet with Cappellari breadcrumbs, raisin and orange zest dressing.  Lemon, butter and spicy asparagus sauce

serves two

Ocean perch
2 ocean perch fillets, skinless, deboned
Olive oil, to drizzle
Salt, pepper

Raisin and orange zest dressing
½ cup (125 ml) Cappellari breadcrumbs original
2 tbsp (30 ml) raisins
Zest of ½ an orange, chopped
3 tbsp (45 ml) olive oil, to moisten

Add raisins and orange zest to Cappellari breadcrumbs, moisten with olive oil until moist and crumbly.
Add dressing to fillets, fold and secure with a wet toothpick.
Preheat oven to 400° F (200° C), drizzle dressed fish fillets with olive oil and bake 15-20 minutes on an oven tray
lined with parchment paper.  Season with salt and pepper.

Lemon, butter and spicy asparagus sauce
3-4 asparagus, sliced
2 tbsp (30 ml) parsley root, peeled, finely diced
1 fresh green chili pepper, chopped
Splash of olive oil
¼ cup (60 ml) white wine
1 tbsp (15 ml) lemon juice
1-2 tbsp (15-30 ml) butter
Salt, pepper

In a saucepan heat olive oil on medium heat, sauté asparagus, parsley root and chili pepper.
Add white wine and lemon juice, reduce 1-2 minutes on medium-low heat.
Finish with butter and stir, season with salt and pepper.

Green Lentils
½ cup (125 ml) green lentils
1½ cups (350 ml) water
½ cup (125 ml) shrimp stock
½ tsp (2.5 ml) fresh rosemary, chopped
Pinch of salt

Rinse lentils, bring lentils to a boil then simmer on medium-low heat 15-20 minutes or until al dente.  Top up water if needed.
In a sauté pan heat shrimp stock on medium heat, add a pinch of salt if needed then add cooked lentils and rosemary.
Toss and simmer until the lentils have absorbed all the liquid.

Sautéed vegetables
Bok choy
Bell peppers
Asparagus
Garlic, chopped
Splash of olive oil
Salt, pepper

Clean and cut vegetables, chop garlic.
In a sauté pan heat olive oil on medium heat, sauté garlic until lightly toasted then add vegetables, sauté.  Season with salt and pepper.

Plate and serve