2bunches of asparagus, trimmed4200gm skinless blue-eye trevalla fillets, pin-bonedTo serve:lemon wedgesLemon and fennel pilaf250 ml (1 cup) fish stock1 tbsp vegetable oil1onion, finely chopped2 clovesgarlic, finely chopped½ tsp fennel seeds200 gm (1 cup) basmati rice, rinsed1lemon, rind zested
For lemon and fennel pilaf, bring stock and 1 cup water to the boil and keep hot. Heat oil in a heavy-based saucepan over medium-high heat, add onion, garlic and fennel seeds and sauté for 3 minutes or until onion is tender. Add rice and rind, stir, then add stock and season to taste. Bring to the boil, reduce heat to low, cover and simmer for 10 minutes. Arrange asparagus and fish, skin-side down, on top of rice, cover and cook for 10 minutes or until fish is cooked through, rice tender and stock absorbed. Serve fish with pilaf and lemon wedges to the side.