Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to the pan and keep warm.
Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in the centre.
Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season.
Place fish on plates, top with the asparagus mix and serve with potatoes.
WW Points Value: 8 per serve
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 91mg||28 %|
|Sodium 254.8mg||9 %|
|Potassium 1250mg||33 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 21.4g|
|Protein 39.1g||56 %|
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Calories per serving: 437
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