it being meat I wanted to do fish. I've got a couple of scallops here and to make the

scallops cook beautifully and look beautiful just do a little crisscross and I've got a

lovely squid here that's already been peeled gutted and a little feather taken out of it

and then just put your knife in here and open it up like a book. Now on the inside let me

show you a little trick. Get your knife at an angle and very gently just score the score

the squid. at an angle and very gently just score the score the squid. It helps the sauce

or juice stick to it. Put some olive oil in the pan, a couple of

tablespoons there. Now you don't have to do this but if you've

ever got any herbs in the garden, rosemary is great, oregano is great that will flavour

the oil straight away. Salt bit of pepper.

Sea bass skin side down and then the red mullet can go next we're talking about three minutes

start to finish here the old legs straight in there

we get rid of this oregano now scallops go in scored side down get the old squid scored

side down. So at this point in the game we can get our lovely asparagus this has

been washed already so there's a little bit of moisture in there. Just try and toss them

around in that oil a little bit. Let's have a look at what's going on just very gently

turn the fish overlook at that colour beautiful. Literally all we need is another forty seconds

on that turn over that seabass legs can go on top of the fish because you don't want

to over cook it lets put the scallops on here as well don't want to over cook the scallops

fish needs a bit more squid can go on here as well. Going to put that back on.

What I want to do now is over get some nice fennel and then some thyme give it a nice

little shake-up while that's doing that -chilli, get that sliced up after chilli can go in

That's it. Done. All I've got to do is plate it up. The skins crispy beautiful bit of mullet

have a scallop. A few of those legs. The pans been of the heat for about thirty seconds,

just squeeze some lemon juice in here. Just give it a little shake and that mixes

up with the oil straight away it's like dressing a salad. At this point I can put a nice wodge

of these fantastic asparagus over there. Now this squid just cut it into little strips.

Put some of that on and then all I do now is just that little bit of natural juice on

the bottom of the pan just pour around the fish. And then just to finish it some nice

fennel. There you go the most beautiful asparagus

and fish mixed grill.