Grilled hottentot, lime & spring onion mash, blanched asparagus, roasted red pepper and salsa

Courtesy Chef Bjorn Guido

Ingredients

Grill fish, skin side down, with olive oil, salt, and pepper.
Boil potatoes. While still hot, crush the potatoes with the cream, the juice of 1 lime, and finely chopped spring onion.
Cut the red pepper into 4, and roast with fresh basil, garlic, and olive oil.
Pan-roast the asparagus with lemon juice, garlic, and thyme.
For the salsa: thinly sliced cherry tomatoes, red onion, a splash of sherry vinegar, chopped coriander, salt, and pepper.