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 1 cup water 4 peppermint tea bags Four fillets white fish 2 tablespoons freshly squeezed lemon juice 1 large lemon, sliced into rounds Coarse sea salt 1 teaspoon honey 1 tablespoon olive oil 12 spears cooked asparagus Lemon slices for garnish Preheat oven to 180 deg C. In a small saucepan, bring water to a boil, add tea bags, cover, and remove from heat. Let steep 7 minutes. Remove tea bags, squeezing excess liquid back into saucepan. Add lemon juice to tea and pour over fish. Arrange lemon slices on each fillet, sprinkle with coarse salt, and drizzle with honey and olive oil. Cover with aluminium foil and bake 18 to 20 minutes, until fish is cooked through. Lay several asparagus spears on each plate, top with a fish fillet, and garnish with lemon slices. From: “Tea” by Sarina Jacobson. Published by Stirling/Capricorn Link. 
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