2 small red mullet or snapper fillets, scaled and pin-boned
1 royal porgy fillet or sea bass fillet, scaled, pin-boned and cut in 1/2
Sea salt and freshly ground black pepper
2 small squid, gutted and cleaned, tentacles trimmed and reserved
2 to 4 freshly shelled scallops, cleaned and scored in a crisscross fashion
10 medium asparagus spears, woody ends removed
1 small handful thyme tips
1 fresh red chile, deseeded and chopped
Extra-virgin olive oil
1 lemon, juiced
1 small handful fennel tops
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