Ingredients
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
Method
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Combine asparagus, half the oil and chilli flakes in a large bowl. Season with salt and pepper. Toss to coat.
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Heat a lightly oiled grill plate over a medium heat. Add asparagus. Cook, turning occasionally, for about 3 minutes, or until tender. Remove.
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Combine fish with remaining oil and garlic in a large bowl. Season with salt and pepper.
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Cook on same grill plate for about 3 to 5 minutes on each side, or until fish flakes easily. Remove.
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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.