Asparagus also marries well
with other fish fillets, such as
seabass or mullet, which will
take 1-2 minutes each side..
Snap the woody ends off the
asparagus, and discard. Cut the
tomatoes in half, spoon out and
discard the seeds. Finely slice
the tomato flesh, then cut into
small dice. Set both asparagus
and tomatoes aside.
Heat the 1 tbsp olive oil in a
large frying pan. Season the fish
with salt and pepper, and cook
skin-side down over medium
heat for about
3-4 minutes, gently pressing,
until skin is crisped and golden.
Turn and cook the other side for
3-4 minutes, depending on the
thickness, until cooked.
Meanwhile, cook the asparagus
in simmering salted water for
3-4 minutes. Drain well. For
the dressing, gently warm the 3
tbsp olive oil in a small
saucepan with the tomatoes,
olives, capers and parsley
leaves. Toss the asparagus in a
little of the dressing. Arrange
the asparagus on each of four
warmed dinner plates, top with
the fish, and spoon the warm
tomato dressing around the fish.