Pour some olive oil into a baking dish, roll the fish in it and season with salt and pepper. Place in a preheated oven at 180 °C for about 15 minutes. Peel the asparagus and cook until tender as desired (I like them al dente) in water with a generous splash of olive oil.

Pour some olive oil into a pan and fry the seeds and nuts in it until lightly browned. Season with salt and pepper (and any other spices you like).

FOAM MAYONNAISE:
Separate the yolks from the whites, put the whites in a bowl and the yolks in a blender or blender. Mix with a tablespoon of olive oil and a large tablespoon of mustard, mixing for a few seconds. Now add the oil in a thick stream while mixing constantly. Add as much oil until you have the desired amount. Add lemon juice, mustard, salt and pepper to taste.

Now beat the egg whites to peaks. Take five tablespoons of mayonnaise and mix in three to four tablespoons of beaten egg whites so that you get an airy mayonnaise.
Place the asparagus on the plates, arrange the fish on top and spoon the browned seeds and nuts over it. Finish with the foam mayonnaise.

WHAT IS FOAM MAYONNAISE?
Quite simply, it is plain mayonnaise mixed with beaten egg whites.