In a large sauté pan, over high heat, drizzle some olive oil and butter.
Add the fish and sear for 2 minutes until lightly coloured.
Next add the shallots, asparagus and potatoes and sear for a further 3 minutes until caramelised.
Flip the fish portion is desired and stir once or twice to ensure the asparagus are coloured on all sides as well as the shallots.
Pour the white wine if using and the cream. Cover with a lid and continue cooking for 2 -3 minutes until the fish is fully cooked. Mine was very quick just 60 seconds or so.
Remove from the heat and add 2 tbsp. wild garlic pesto and a drizzle of lemon juice.
Check the seasoning.
Swirl to combine the flavours.
Just before serving if desired toss in some extra spinach or rocket to wilt.