Cut the fish into 250g pieces and season with salt, pepper, lemon juice, olive oil, garlic and lemon thyme.

Leave to marinate for 2 hours.

In a non-stick frying pan, sear the fish skin-side down until it is golden-brown and then turn it over and cook for another minute on the other side. (Do not overcook to avoid drying the fish out).

Put a pan of water on the heat and when it boils add the asparagus and cook for 1 minute. Remove from the heat and cool in iced water.

Drizzle the olive oil in a frying pan and add the boiled asparagus. When they start to gain some colour, add the butter and chopped garlic (make sure the garlic does not burn).

Season with salt and pepper and remove from the heat.

Place the asparagus on a platter with the fish on top.