INGREDIENTS
4 x 180g King George Whiting fillets, skin on, bones removed
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 cloves garlic, chopped
150g oyster mushrooms, sliced
1 bunch green asparagus, thinly sliced diagonally (see notes)
Salt flakes and freshly ground black pepper, to taste
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill
2 tablespoons flaked almonds, toasted (see notes)
METHOD
Sprinkle fillets with salt and pepper and cut several slashes into the skin of each fillet.
Heat the olive oil in a large frying pan. Add the fillets, skin-side down, cook for 3 minutes, then turn and cook the other side for 1-2 minutes, until opaque and flesh flakes easily when tested with a fork. Remove and keep warm.
Melt butter in frying pan, add garlic, mushrooms, asparagus, salt and pepper and cook for 3-5 minutes, until tender.
Meanwhile, combine chives, dill and almonds.
Place fish on plates, top with mushroom and asparagus and sprinkle herb mixture over the top.
