2 bunches asparagus, trimmed
2 tblsps olive oil
1⁄2 tsp dried chilli flakes
Salt and pepper, to taste
4 x 200g pieces thick, firm white fish fillets
2 cloves garlic, crushed
1 baby cos lettuce, quartered lengthways
1⁄2 x 250g punnet cherry tomatoes
1⁄2 cup kalamata olives
50g Greek feta, crumbled
Lemon wedges, extra olive oil
Cracked black pepper, to serve
Combine asparagus, half the oil and chilli flakes in a large bowl. Season with salt and pepper. Toss to coat.
Heat a lightly oiled grill plate over a medium heat. Add asparagus. Cook, turning occasionally, for about 3 minutes, or until tender. Remove.
Combine fish with remaining oil and garlic in a large bowl. Season with salt and pepper.
Cook on same grill plate for about 3 to 5 minutes on each side, or until fish flakes easily. Remove.
Divide lettuce among serving plates, top with tomatoes, olives and feta. Serve with fish, asparagus and lemon. Drizzle extra olive oil over fish. Top with pepper.