1 bunch green asparagus, trimmed (see notes)
2 x 360g King Threadfin fillets, skin off, bones removed
1 tablespoon extra virgin olive oil
75g butter
Salt flakes and freshly ground black pepper, to taste
1 medium leek, washed well, white part only sliced
2 tablespoons dry sherry
Steamed baby potatoes, to serve

Cut asparagus into thin ribbons using a vegetable peeler.

Halve fillets lengthways. Heat the olive oil and a quarter of the butter in a frying pan. Sprinkle fish with salt and pepper and cook for 2-4 minutes each side, until flesh flakes easily when tested with a fork. Remove from pan and keep warm.

Melt remaining butter in the frying pan. Add leeks and cook over a medium heat until wilted, 3-4 minutes. Add asparagus and cook for a further minute, then add sherry, salt and pepper, stir to combine, increase heat and cook for a further 2 minutes.

Place fish on plates, top with leeks, asparagus and cooking juices and serve with steamed baby potatoes on the side.