GRILLED RED PANGA SERVED ON ASPARAGUS SALAD

Serves: 2

Prep time: 25 minutes

1 red panga, insides gutted 2 garlic cloves, crushed Handful flat leaf parsley, chopped

Bunch mint, finely chopped

½ lemon juice

4 T olive oil

200 g asparagus

100 g frozen peas Rocket leaves Parmesan cheese Edible flowers Chilli-infused olive oil

Make 3 slits on each side of the fish. In a bowl, mix the garlic, parsley, mint, lemon juice and olive oil. Rub the mixture into the slits and inside the fish. Leave to marinate for 30-40 minutes in the fridge for flavours to infuse.

Heat a griddle pan until smoky hot. Place the fish and grill for about 15 minutes on each side. Remove and set aside in a warm place. Bring a pot of salted water to boil, blanch the asparagus and peas for 2 minutes. Remove and place in a bowl with cold water.

Place rocket on a board, then asparagus and peas.Top the greens with parmesan cheese, then drizzle lemon juice and chilli-infused olive oil. Serve with fish on top.