Romesco Fish

Steps

1. Preheat oven grill to high. Bring a small pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Cook super grain mix in pot of boiling water for about 13 minutes. Trim woody ends off asparagus and slice 1cm on an angle. After 13 minutes, add asparagus and cook a further 2 minutes, until asparagus is bright green and grains are tender. Drain, rinse under water and drain again very well.
2. While super grains cook, pat fish dry, remove any remaining scales or bones and season. Place fish on prepared tray and spread romesco sauce evenly on top. Spray with oil and set aside.
3. Dice tomato 1cm; grate carrot; roughly tear basil. Add all to a large bowl with drained super grains and asparagus. Toss through lemon zest and juice and vinegar. Season to taste.
4. Grill fish (on middle-upper oven rack) for 3-4 minutes (depending on thickness), or until just cooked through. Cover and allow to rest for 1-2 minutes.
5. While fish cooks, peel courgette into long, thin ribbons and thinly slice core. Toss in a small bowl with lemon juice and olive oil. Season to taste.
6. TO SERVE spoon tomato and basil super grains onto a plate. Place romesco fish on top, then top with a handful of courgette ribbons.