Lemon and Dill Crusted King George Whiting with Warm Asparagus Salad
Preheat the grill to 180°C, and line a baking tray with non-stick paper. Place the King George Whiting fillets on the tray, skin side down. Using paper towel, lightly pat the fillets dry.
In a small bowl, mix the breadcrumbs, lemon zest, half of the dill, half of the olive oil, and a big pinch of salt and pepper. Press the breadcrumb mixture onto each King George Whiting fillet. Place the tray under the grill for 5 minutes, until golden.
During this time, place the asparagus spears on a chopping board. Using a vegetable peeler, shave the asparagus into ribbons. Preheat a small fry pan over medium heat. Add the pine nuts, and toast for 2 minutes, or until beginning to brown. Add the asparagus ribbons and cook for 30 seconds, whilst stirring. Transfer the pine nuts and asparagus to a mixing bowl. Add the cherry tomatoes, rocket, lemon juice, remaining dill, remaining olive oil and a pinch of salt and pepper. Toss to combine.
To serve, divide the salad between two plates, and top with the crusted King George Whiting fillets.
(Dietary specifications: Lactose free. For gluten free option substitute breadcrumbs for gluten free breadcrumbs or quinoa flakes)