Blanch peas and asparagus for 2-3 minutes in boiling water. Cool in ice water, drain and dry thoroughly.
Warm some oil in a large frying pan. Season the fish and place skin-side down in the pan. Ensure the pan is very hot or the skin may stick. Allow the skin of the fish to crisp up. Try not to disturb the fish too much.
When you’re happy with the colour of the skin, place the pan in a pre-heated oven of 180˚C for 3 minutes. Following this, remove the pan from the oven and return to the hob. Turn the fish over and place 25g of the butter into the pan.
Baste the fish for 1-2 minutes until golden. Place the white wine in a pot and bring to the boil. Add the rest of the butter. When it is melted, whisk the sauce until emulsified. Add the peas and the asparagus and cook for a further minute.
Spoon the peas and the asparagus into four bowls. Place the fish on top of the vegetables and ladle the rest of the sauce over the fish. Garnish as desired.
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