Doctor's hate him. Chef reveals one neat trick to cook dinner - Oct 15

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Well, fish report. I have always been caught in the ocean, and the adaptability of fish has always been a source of joy. I remember when I started working at Bon Appétit, we were obsessed with the idea of ​​recreating these amazing dishes, which seemed like a secret, a little bit magical. The movie *Freaky Friday* Lindsay Lohan (2003) - that was a big moment! I was really moved by the passion of simple, well-executed flavors, and that's why I think I gravitated to fishing. It's a wonderful way to highlight the freshness of the ingredients. Think about it: a little sun on a plate!

Today, the humble sparrow - it's a beautiful, well-preserved shell fish - is taken and turned into something truly special. And, to be honest, it's easy to do.

Here is what you need;

• 1 ribbon sparrows (about 6-8 oz each) - Choose a nice, firm ribbon.
• 2 teaspoons of olive oil
• 2 cloves of garlic, thin
• 1 lemon, squeezed and peeled
• 1 teaspoon paprika (smoked paprika is fantastic!)
• Salt and freshly ground black pepper
• 1 bunch of asparagus (about 8-10 pieces)
• 1 tablespoon of butter
• 1/2 teaspoon dried thyme

Cook!

1. Preheat oven to 400°F (200°C).
2. Prepare the asparagus; Mix the asparagus with 1 tablespoon of oil, salt and pepper. Arrange them in a single layer on a baking sheet. Do not overload the pan - this is the key to even cooking.
3. Slaughter of sparrows; Dry sparrows on a paper towel. Season generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Carefully place the sparrow ribbon in the pan. Cook for 3-4 minutes on each side, until well browned and just cooked through. We want a nice cake, not completely cooked.
4. Make a lemon and garlic sauce; While the sparrows are cooking, heat the remaining 1 gram of oil in the same pan. Add the chopped garlic and sauté for about 30 seconds, until fragrant (be careful not to burn). Stir in lemon juice, lemon zest, paprika, salt and pepper. This is where the magic happens - lemon juice!
5. Gather and minister; Place the roasted asparagus on a plate. Top with fried sparrows. Spoon the lemon and garlic sauce generously over the fish. Sprinkle with paprika powder.

Tips and variations:

• For a richer taste, add the butter in a very small pan.
• If not smoked paprika, regular paprika will do.
• A splash of fresh lemon juice just before serving gives it a nice shine.

This dish is surprisingly simple, but the combination of flaky fish, bright lemon and chopped asparagus creates a truly memorable taste experience. Don't be afraid to experiment and adjust the spices to your taste! good time!