Pan Fried Cod with Porcini Mushrooms and Asparagus

• 180g boneless fresh cod fillet
• 2 fresh porcini mushrooms
• 80g fresh baby asparagus
• pinch of sea salt
• black pepper
• rapeseed oil
• juice of 1 lime
• Fresh pea shoots and fennel (optional)

• Thinly slice the mushrooms, and trim the woody ends of the asparagus.
• Heat a non-stick frying pan and add a couple of sprays of rapeseed oil, add the mushrooms and cook for 2-3 minutes,then add the baby asparagus and cook for a further 3-4 minutes. Transfer the cooked mushrooms and asparagus to a warm plate and keep hot.
• Season the fish with the sea salt and pepper.
• Re-heat the frying pan again until hot and add the fish skin side down, cook for 3-4 minutes until the skin has started to crisp. Spray the top of the fish with one squirt of the rapeseed oil and turnover, flesh side down. Cook for a further 3-4 minutes until the cod is opaque.
• Place the mushrooms and asparagus on a warmed serving plate, top with the fish, skin side down, drizzle over the lime juice and serve with pea shoots and fresh fennel fronds (optional).

‍