Heat oil in heavy large skillet over medium-high heat. Add onion and sauté about 2 minutes.
Add garlic and sauté 2-3 minutes more.
Add wine and anchovy paste, boil until reduced, about 4 minutes.
Add chopped tomatoes with juice and the stock cubes and bring to a boil.
Add olives, half of the oregano, and orange juice and zest into sauce i. Increase heat to high and boil until sauce is reduced and thickened, about 5-8 minutes.
Add agave syrup or honey to taste. Turn the heat very low.
Heat a gridlle pan very hot.
Cut the woody part of the green asparagus and coat with olive oil and grill in the hot pan until al dente. Season. Put in an oven of 100C to keep warm.
Cut the zucchini in slices of half a centimeter, and grill on both sides. Season. Put in an oven of 100C to keep warm.
Heat oil in heavy large skillet over high heat and add the fish fillets, skin down.
Do not move the fillets for a few minutes! After 3-4 minutes you can see the sides of the fillet start to color. When the skin is scrisp, turn down the heat and flip the fillets.
1. on each plate 4-5 slices zucchini
2. add 4-5 grilled green asparagus
3. add a ladle of sauce
4. sprinkle fresh oregano
5. fish fillet on top, skin side up
6. garnish with micro herbs or rocket
If you make this dish for a large party of 12 people, buy fish fillet without skin and cook the fillets in the tomato sauce in an oven tray. It takes about 10 minutes in a 180C oven.