1. Preheat the oven to 180°C and grease and line a large roasting pan
2. Rub the fillets liberally with sea salt and garlic all over.
3. Mix the dried fruits with the ginger, parsley, zest and honey and scatter over the top of each fillet, making sure the fillets with the skin on are skin side down. Drizzle the fruit juices and oil over the fish.
4. Place the fillets with the skin on onto the roasting pan skin side down (the skin will make sure it holds together in the oven and doesn’t fall apart when it comes out). Place the second fillet on top of each and tie gently with food raffia – the topping is sturdy enough that it won’t fall off.
5. Add the asparagus, naartjies and almonds to a bowl, add the olive oil, honey, salt and pepper, toss it around. Sprinkle around the fish
6. Put the baking sheet in the oven for 10 mins at 180 until the fish is cooked but still pink on the inside.
7. Meanwhile, in a pan heat the butter, add the harissa paste and whole grain mustard and stir until combined. Stir in the freshly squeezed naartjie juice, lemon juce and honey, salt and pepper and bring to the boil. Reduce to simmer and cook for 5 minutes.
8. Transfer cooked fish and asparagus to a platter. Pour over a third of the sauce and serve the rest in a jug on the side
9. Garnish with microherbs