They've got me asparagus and what I wanted to do was like a mixed grill but instead of
it being meat I wanted to do fish.
I've got a couple of scallops here and to make the scallops cook beautifully and look
beautiful just do a little crisscross and I've got a lovely squid here that's already
been peeled gutted and a little feather taken out of it and then just put your knife in
here and open it up like a book.
Now on the inside let me show you a little trick.
Get your knife at an angle and very gently just score the score the squid.
at an angle and very gently just score the score the squid.
It helps the sauce or juice stick to it.
Put some olive oil in the pan, a couple of tablespoons there.
Now you don't have to do this but if you've ever got any herbs in the garden, rosemary
is great, oregano is great that will flavour the oil straight away.
Salt bit of pepper.
Sea bass skin side down and then the red mullet can go next we're talking about three minutes
start to finish here the old legs straight in there
we get rid of this oregano now scallops go in scored side down get the old squid scored
side down.
So at this point in the game we can get our lovely asparagus this has
been washed already so there's a little bit of moisture in there.
Just try and toss them around in that oil a little bit.
Let's have a look at what's going on just very gently turn the fish overlook at that
colour beautiful.
Literally all we need is another forty seconds on that turn over that seabass legs can go
on top of the fish because you don't want to over cook it lets put the scallops on here
as well don't want to over cook the scallops fish needs a bit more squid can go on here
as well.
Going to put that back on.
What I want to do now is over get some nice fennel and then some thyme give it a nice
little shake-up while that's doing that -chilli, get that sliced up after chilli can go in
That's it.
Done.
All I've got to do is plate it up.
The skins crispy beautiful bit of mullet have a scallop.
A few of those legs.
The pans been of the heat for about thirty seconds, just squeeze some lemon juice in
here.
Just give it a little shake and that mixes up with the oil straight away it's like dressing
a salad.
At this point I can put a nice wodge of these fantastic asparagus over there.
Now this squid just cut it into little strips.
Put some of that on and then all I do now is just that little bit of natural juice on
the bottom of the pan just pour around the fish.
And then just to finish it some nice fennel.
There you go the most beautiful asparagus and fish mixed grill.