RED EMPEROR WITH ASPARAGUS AND BROAD BEAN PUREE

If you're not familiar with red emperor, it's a reef fish with mild and sweet, flaky flesh. Nothing flashy done with it here. Simply lightly coated in panko crumbs and sautéed in ghee. Served with steamed asparagus and a purée of steamed and skinned broad beans, extra virgin olive oil and salt. If you haven't tried broad beans prepared this way, give it again when they are next in season. This was a method I learnt many years ago from a chef mate, Steve Manfredi in Sydney - and I have been in love with it ever since.

RED EMPEROR WITH ASPARAGUS AND BROAD BEAN PUREE