Garlic-Butter Tilefish Fillet with Asparagus and Green Peas

Alpine-inspired comfort food: tender tilefish fillet paired with asparagus and green peas and bulgur wheat, finished with chives and a hit of curry powder and dried rosemary. 1. Pat the tilefish fillet dry and season with sea salt, curry powder and dried rosemary. 2. Heat corn oil in a heavy pan and grill the tilefish fillet until it develops a deep golden crust, about 14 minutes. 3. Add asparagus and green peas to the pan and cook until just tender, stirring in chives for fragrance. 4. Cook the bulgur wheat separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of tomato passata before serving hot.