Chargrilled Fish with Greens and Mint Vinaigrette

Preheat the oven to 160°C (320°F). Finely chop the fresh mint, trim the green beans, and halve the cherry tomatoes.

In a bowl, mix together the mustard, apple cider vinegar, honey, mint, and 2/3 of the olive oil to make the vinaigrette. Whisk until well combined and slightly thickened.

Heat the remaining olive oil in a frying pan over medium-high heat. Season the fish with salt and pepper, then place it in the frying pan and cook until lightly browned on both sides.

Transfer the fish to a baking tray and bake in the preheated oven for 5-10 minutes, or until cooked through.

Pour off excess oil from the frying pan and place it back on the heat. Add butter, green beans, and asparagus, and cook until the skins begin to blister. Add the cherry tomatoes for the last few minutes of cooking.

Distribute the sautéed vegetables among serving plates, and place the baked fish atop the vegetables.

Drizzle the mint vinaigrette over the fish and vegetables, and serve immediately.

Enjoy your Baked Fish with Mint Vinaigrette and Sautéed Vegetables, a delicious and healthy meal that's sure to impress!