Serves 4

• 1 Tbsp olive oil

• 4 x 150g pieces firm white fish

• Salt and pepper


• Juice of ½ lemon

• 1 bunch asparagus, blanched

• 1 orange, segmented

• 1 cup fresh mint, parsley and basil leaves

• ½ cup toasted pine nuts

• Lemon wedges to serve


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.

2. 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
• 1 cup of stoneless green olives
• 1 cup parsley
• ¼ cup capers
• 2 cloves garlic
• 2 Tbsp lemon juice
• ¼ cup olive oil

Place all the ingredients into a food processor and blitz until well combined but still a little chunky. Set aside.