Roasted John Dory with asparagus

Method

1. Preheat the oven to 170°C.

2. Take three or four asparagus spears from the bunch and slice thinly, set aside.

3. Slice the remaining asparagus in half lengthways.

4. Trim the scallions and slice in half lengthways.

5. Season the fish all over with sea salt and black pepper and place in a medium sized baking tray.

6. Scatter the asparagus halves and scallions in and around the fish.

7. Melt the butter in a small pan and mix in the chilli flakes, leave cool a little and then pour over the fish and vegetables making sure everything is coated in butter.

8. Roast for 15-20 minutes until the fish is just cooked.

9. In a mixing bowl, combine the sliced asparagus, herbs, olives, lemon juice along with 4-5 tablespoons of olive oil and a good pinch of sea salt. Leave to marinate, stirring the ingredients around every so often while the fish cooks.

10. When the fish is cooked, arrange on a serving platter with all the vegetables and the raw asparagus and olive salad scattered around.

11. Garnish with slices of lemon and a little dill. Best served with baby potatoes