Romesco Fish

Steps

1. Preheat oven grill to high. Bring a small pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Cook super grain mix in pot of boiling water for about 13 minutes. Trim ends off asparagus and slice 1cm on an angle. After 13 minutes, add asparagus and cook a further 2 minutes, until asparagus is bright green and grains are tender. Drain, rinse under water and drain again very well.
2. While super grains cook, pat fish dry and remove any remaining scales or bones. Place fish on prepared tray and spread ½ tablespoon of romesco sauce over each fillet. Drizzle with oil and season. Set aside.
3. Dice tomatoes 1cm; grate carrot; mince garlic; finely chop basil. Add all to a large bowl with drained super grains and asparagus. Toss through lemon zest and juice, vinegar and salt. Season to taste.
4. Grill fish (on middle-upper oven rack) for 3-4 minutes (depending on thickness), or until just cooked through. Cover and allow to rest for 1-2 minutes. Reserve resting juices.
5. While fish cooks, prepare rocket salad. In a medium bowl, whisk together lemon juice, mustard, oil and honey (if using). Peel courgette into ribbons and thinly slice core. Add rocket and courgette to bowl with dressing, toss well to combine and season to taste.
6. TO SERVE spoon tomato and basil super grains onto plates. Place romesco fish then rocket salad on top. Drizzle with any resting juices (if desired).