Garlic-Butter Pink Ling with Zesty Asparagus Recipe

Instructions:

1. 
   1 Season and Cook Pink Ling

   Season the fillets with salt and pepper, then pan-fry in olive oil until golden and cooked through.

2. 
   2 Blanch Asparagus

   Quickly blanch asparagus in boiling water, then refresh in ice water to retain its vibrant color.

3. 
   3 Prepare Garlic Butter Sauce

   In the same pan, sauté garlic, then deglaze with white wine or vegetable stock, and whisk in chunks of unsalted butter, lemon juice, parsley, and chilli flakes.

4. 
   4 Combine and Serve

   Return the asparagus and fish to the pan to reheat, coating them in the garlic butter sauce. Serve garnished with parsley, chilli flakes, and fresh lemon slices.