Pan-fried fish, asparagus and pine nuts with green olive relish

Babiche Martens

Ingredients

1 Tbsp	Olive oil
4 pieces	White fish, 150g each, firm (Main)
1 to taste	Salt & freshly ground pepper
1 bunch	Asparagus, blanched
½	Lemons, juice only
1	Orange, segmented
½ cup	Pine nuts, toasted
1 cup	Fresh herbs, mint, parsley and basil leaves
1 to serve	Lemon, cut into wedges

Directions

1. Heat oil in a frying pan and cook fish for 3 or 4 minutes each side until just cooked.
2. Season with salt and freshly ground pepper.
3. Remove fish from pan to a plate and squeeze over lemon juice.
4. Slice asparagus and place in a bowl with orange segments, herbs and nuts.
5. Drizzle over with a little extra olive oil.
6. Place on to serving plates, top with a piece of fish and a dollop of olive relish.
7. Serve with a wedge of lemon.
8. Green Olive Relish:Place all the ingredients into a food processor and blitz until well combined but still a little chunky. Set aside.