Kingfish with salsa verde, white bean purée and fennel salad

METHOD

1. For salsa verde, finely chop parsley, basil, mint, capers, anchovy fillets and garlic on a chopping board. Scrape mixture into a small bowl and add mustard, olive oil and lemon juice to taste. Season with salt and pepper. 
2. For white bean purée, in a blender or food processor, mince the garlic. Add other ingredients, including the liquid from the beans, and blend until the mixture forms a smooth paste. 
3. For fennel salad, steam or boil the sliced asparagus until just tender. Plunge into iced water. Drain well and combine with fennel, radishes, lemon juice and olive oil. Season with salt and pepper. 
4. To cook fish, lightly score the skin, brush lightly with half of the olive oil and season with salt and pepper. Heat remaining olive oil in a heavy frying pan over high heat. Fry the fish, skin side down, for one minute. Reduce the heat to medium, turn and cook for an additional two minutes or until cooked through.
5. Serve fish with white bean purée, salsa verde and fennel salad. Garnish with fennel tops.