12 x 50g School Whiting fillets, skin on, bones removed
1 lemon, zested and juiced
Salt flakes and freshly ground black pepper, to taste
1 bunch green asparagus, trimmed and sliced diagonally (see notes)
Steamed kipfler potatoes, to serve (see notes)

 

Sauce Gribiche
2 hard boiled eggs, halved, yolks and whites separated
1 cup extra virgin olive oil
1½ tablespoons sherry vinegar (see notes)
Salt flakes and freshly ground black pepper, to taste
1 tablespoon salted baby capers, rinsed and dried
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped chervil
1 tablespoon finely chopped chives

Sprinkle the fish with lemon zest, salt and pepper, cover and chill until ready to cook.

Half fill a wok or large saucepan with water and bring to the boil.

Meanwhile make the Sauce Gribiche: push the egg yolks through a fine sieve into a medium-size bowl; chop the egg whites and set aside. Slowly whisk olive oil into the egg yolks to make a smooth sauce. Whisk in vinegar, salt and pepper, then stir in capers, parsley, chervil, chives and egg white. Set aside.

Place a plate in 2 steamer baskets, or line with baking paper.

Arrange the asparagus in one steamer basket and the fish in the other one. Squeeze lemon juice over the fish. Stack the baskets on top of the wok, with the asparagus closest to the wok and the fish on top. Cover with the lid and steam for 3-5 minutes, depending on thickness of fillets, until the fish is opaque and flesh flakes easily when tested with a fork.

Stack fillets and asparagus on 4 plates and spoon some of the sauce over. Serve with potatoes and remaining sauce passed separately.