4 x 250g portions Murray cod, skin on
3 tbsp extra virgin olive oil
2 cloves garlic, roughly chopped
½ red onion, thinly sliced
2 tbsp thyme, chopped
150g fresh shiitake mushrooms, sliced
100g shimeji or brown oyster mushrooms, torn
1 bunch dill, roughly chopped
1 bunch chives, roughly chopped
1 bunch asparagus, cut into batons
1 cup baby spinach
100ml white wine
Juice of ½ lemon
Season the cod on both sides with salt and pepper. Heat the oil in a non-stick pan over medium-high heat then add the fish skin-side down. Cook for 3-4 minutes until the skin is crispy then flip over and cook the other side for a further 3 minutes. Remove from the pan.
Add the garlic, red onion and thyme to the pan and toss to coat, adding more oil if needed. Add the mushrooms and sauté for a few minutes until softened, then stir through half the dill and chives. Add the asparagus, baby spinach, white wine, butter and lemon juice and cook until the butter has melted and the spinach wilted. Stir through the remaining herbs then remove from the heat.
Divide the vegetable mix between four plates and place the cooked fish on top. Serve immediately.