16 asparagus spears, woody parts removed, thinly sliced using a mandoline
4 red chillies, halved, seeds removed, thinly sliced
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
1 orange
2 red onions, thinly sliced using a mandoline
1 tbsp Dijon mustard
sea salt and freshly ground black pepper
1 tbsp honey
4 tbsp olive oil
4 x John Dory, about 500g/1lb 2oz each, gutted, filleted and skinned