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4 / 180gm fresh fish (skin on) pat dry on kitchen paper
¼ cup chopped Italian parsley
¼ cup chopped dill
¼ cup chopped chives or green onions
2 teaspoon red paprika
Zest of 1 lemon
Grape seed oil
Vegetables
300 gm portabella mushrooms leave them whole
3 bunches of fresh asparagus
2 tbsp extra virgin olive oil
Lemon juice from the zested lemons
Salt & pepper
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Combine all the herbs, spice and zest onto a plate. Press the prepped fish on flesh side until well coated in the herb mixture. Drizzle a little grape seed oil on herb side and allow a little time for the flavours to develop before cooking.
Vegetables Method
Pre-heat your skillet or frying pan on medium heat for 4 minutes with out any fat. Cook herb side down for 3 minutes so thew fish is ¾ cooked the 1-minute on the next. Allow the fish to rest for 1 minute and this step completes the cooking process.
Meanwhile flat grill the vegetables for 5 minutes with a little olive oil drizzles over them. Once cooked season them with lemon juice, salt & pepper. Serve with some dry roasted gourmet baby potato seasoned with sea salt.
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