Pan-Cooked Asparagus and Mixed Fish

• Olive oil
• 2 small red mullet or snapper fillets, scaled and pin-boned
• 1 royal porgy fillet or sea bass fillet, scaled, pin-boned and cut in 1/2
• Sea salt and freshly ground black pepper
• 2 small squid, gutted and cleaned, tentacles trimmed and reserved
• 2 to 4 freshly shelled scallops, cleaned and scored in a crisscross fashion
• 10 medium asparagus spears, woody ends removed
• 1 small handful thyme tips
• 1 fresh red chile, deseeded and chopped
• Extra-virgin olive oil
• 1 lemon, juiced
• 1 small handful fennel tops

1. Get a really large frying pan, or 2 smaller ones, on the heat and add a glug of olive oil.
2. Score the skin of your fish fillets all over, about 1/2-inch deep, and season.
3. Put the fish fillets into the pan, skin side down, with the squid tentacles.
4. Add the scallops.
5. Run your knife down 1 side of each squid to open them out, then quickly and lightly score the inside in a crisscross fashion.
6. Lay them in the pan, scored side down.
7. Add the asparagus and gently shake the pan.
8. Cook for a few minutes, then turn everything over and cook on the other side.
9. Sprinkle over the thyme tips.
10. You're the one in control of the pan, so if something looks cooked, take it out and keep it warm.
11. Don't watch things burn!
12. When the fish has crispy skin, the scallops are golden brown with caramelized edges and the squid has curled up and is nicely charred, remove the pan from the heat.
13. Put the squid on a chopping board and roughly slice it into pieces at an angle, then return to the pan.
14. Lay the fish fillets on each plate.
15. Toss the asparagus, scallops and squid with half the chile, a good drizzle of good quality extra-virgin olive oil and the lemon juice.
16. Lightly season and mix together.
17. Divide on top of the plated fish.
18. Sprinkle with the rest of the chopped chile and the fennel tops, and drizzle with extra-virgin olive oil.
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olive oil, red mullet, porgy fillet, salt, thyme, fresh red chile, extravirgin olive oil, lemon, handful fennel

Taken from www.foodnetwork.com/recipes/jamie-oliver/pan-cooked-asparagus-and-mixed-fish-recipe.html (may not work)