Preheat the grill. Season the fillets with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. Remove the potatoes and drain on paper towels. Season with salt and set
aside. Place the fillets on the grill and cook for 3 to 4 minutes on each side.
In a large sauté pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Sauté until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to sauté for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley. To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each fillet.
Yield: 4 servings
BASIC BUTTER SAUCE:
In a medium sauté pan, add shallots and white wine. Bring to a boil. Reduce to a simmer and cook for 2 minutes. Whisk in the butter, 1 tablespoon at a time, until all the butter is incorporated and the sauce coats the back of a spoon. Strain.
Yield: 1 cup