The Bentley Restaurant Group owner-chef's dish is inspired by the fresh ingredients that are around at the market at the moment. It's basically spring on a plate.

INGREDIENTS

• 4 x 500g whole John dory, cleaned and heads removed (see video)
• sea salt flakes
• lemon, thinly sliced
• a few thyme sprigs
• white wine
• olive oil

Green garlic and herb salsa

• 3 cloves green garlic (young garlic), roughly chopped, keep the stems and cloves separate
• 20g ginger, sliced
• leaves from 1 bunch parsley
• leaves from ½ bunch mint
• ½ bunch dill
• leaves from ½ bunch basil
• 35ml white wine vinegar
• 10ml lime juice
• zest of ½ lime
• 120ml extra virgin olive oil

Asparagus

• 8 asparagus spears
• 30ml olive oil
• salt and pepper

To serve

• 4 baby Japanese turnips, finely shaved on a mandolin
• 1 bunch watercress
• 10ml olive oil

METHOD

1. Preheat the oven to 85C.
2. Place the individual fish on a piece of baking paper on top of a sheet of foil. Season the John dory with salt and pepper and place the green garlic stems, lemon slices and thyme on top. Splash with a little bit of white wine and drizzle with olive oil. Wrap the baking paper around the fish, followed by the foil, rolling the ends up tightly. Steam the parcels on a tray in the oven for about 15 minutes.
3. While the fish is cooking, make the salsa and cook the asparagus. Place the garlic cloves and remaining salsa ingredients in an upright blender and blend until completely smooth. Add a large pinch of salt and transfer into a chilled bowl.
4. Heat the olive oil in a wide frypan on medium heat and saute the asparagus for 2 minutes or until just cooked. Season to taste.
5. Remove the asparagus from the pan and cut into 5cm pieces. In a bowl, generously coat the asparagus with the salsa.
6. To serve, remove dory from the oven, unwrap the parcels, discard the lemon and herbs and gently place the fish on serving plates. Garnish with the dressed asparagus, then place turnips and watercress over the asparagus. Drizzle with olive oil to finish.

Serves 4

Tip: Wrapping the fish well holds in the steam to cook it gently.

This recipe is from episode two of Good Food Kitchen season 2, screening on 9Now.