Marianna Leivaditaki’s marinated trout with shaved asparagus

1. Preheat the grill to high. Start by making the spice mix. Put the pepper on a baking tray; grill for 6-8 minutes, turning halfway, until charred all over. Put it in a lidded container for a few minutes to help release the skin.

2. Meanwhile, toast the fenugreek and cumin seeds in a dry frying pan over a low heat until fragrant, then tip into a pestle and mortar and grind to a powder. Chop the sun-dried tomatoes. Peel away the pepper’s skin and discard with the seeds and stem. Put the pepper flesh in a blender with the tomatoes, toasted spices and remaining spice mix ingredients; whizz to make a paste. Rub the paste generously over the trout, then put on a plate, cover and chill for at least 3 hours, or overnight.

3. When ready to cook, carefully use the back of a knife to remove most of the marinade from the flesh and skin of the trout (the flavour will have already penetrated through). Dab the fish dry with kitchen paper. 

4. Slice the asparagus diagonally into 2cm pieces. Heat a large frying pan over a medium heat and add 2 tbsp oil followed by the asparagus. Season and fry for 3-4 minutes, shaking the pan occasionally (the asparagus should have some colour but still be crunchy). Tip onto a plate. Return the pan to the heat, add the remaining 1 tbsp oil and, when hot, add the fish skin-side down. Cook for 2 minutes, flip and do the same on the other side, until cooked through and opaque. Serve the fish with the asparagus and bread, plus a squeeze of lemon juice and an extra drizzle of olive oil.