Ingredients
| 1 Tbsp | Olive oil |
| 4 pieces | White fish, 150g each, firm (Main) |
| 1 to taste | Salt & freshly ground pepper |
| 1 bunch | Asparagus, blanched |
| ½ | Lemons, juice only |
| 1 | Orange, segmented |
| ½ cup | Pine nuts, toasted |
| 1 cup | Fresh herbs, mint, parsley and basil leaves |
| 1 to serve | Lemon, cut into wedges |
Directions
- Heat oil in a frying pan and cook fish for 3 or 4 minutes each side until just cooked.
- Season with salt and freshly ground pepper.
- Remove fish from pan to a plate and squeeze over lemon juice.
- Slice asparagus and place in a bowl with orange segments, herbs and nuts.
- Drizzle over with a little extra olive oil.
- Place on to serving plates, top with a piece of fish and a dollop of olive relish.
- Serve with a wedge of lemon.
- Green Olive Relish:Place all the ingredients into a food processor and blitz until well combined but still a little chunky. Set aside.