Rachel served the red mullet with spinach and sorrel, while Enda used her asparagus in his dish with woodruff sauce.
- zest and juice of 1 lemon
- 50ml (2fl oz) extra virgin olive oil
- salt and freshly ground black pepper
- 12–16 stalks of asparagus, woody ends snapped off and discarded, cut ends trimmed and peeled
- 4 x 175g (6oz) fillets of red mullet, scaled
- Combine the zest of the lemon and the olive oil in a little bowl or cup.
- Bring a large pan of water to the boil and pop a large griddle pan on a high heat on the hob to heat. When the water is boiling, add a large pinch of salt, drop in the asparagus and boil, uncovered, for 2½ minutes, then remove. Drain, then plunge the asparagus into cold water to refresh. Drain again and dry on a clean tea towel or kitchen paper.
- Toss the asparagus in the hot griddle pan and drizzle a little lemon oil over it. Turn the stalks so they char slightly on all sides. Set aside and keep warm.
- Bring the griddle pan back to a high heat. Season the fish fillets, score the skin and rub with the remaining lemon oil. Cook the fish, flesh side down, in the pan until golden brown, then turn them over to cook the other side. It should take just a minute or two on either side to cook if the pan is good and hot.
- Divide the asparagus among four hot plates, squeeze juice from the lemon over the fish while still in the pan, then place the fillets on the asparagus and serve with veggies and potatoes or rice.