Method

• 1.
  Place a large saucepan (big enough to fit a steamer on top) or large wok three- quarters full with water over high heat. Bring to the boil then place steamer on top and leave to boil until ready to steam fish.
• 2.
  Place the butter in the bowl of a stand mixer fitted with the whisk attachment and whisk until light and fluffy. Transfer to a medium bowl and stir in the garlic, lemon pepper, parsley and lemon zest and juice. Season to taste and stir well to combine. Place half of the mixture in a small saucepan over medium heat, stirring until melted. Brush the fish liberally with melted butter mixture and season.
• 3.
  Place the fish in the steamer basket and cover with the lid. Steam for 8-10 minutes until cooked. Rest for 5 minutes before serving.
• 4.
  Meanwhile, in a separate large saucepan of boiling salted water, add the beans, peas and asparagus, and cook for 2-3 minutes until just cooked. Drain and place in a large bowl with half of the remaining butter mixture. Add the eschalot and parmesan and toss well to combine.
• 5.
  Season to taste and divide among plates. Top with the blue-eye and spoon over the remaining butter mixture. Serve with extra lemon wedges alongside.