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Mix together the FLORA Cream, Dijon mustard, lemon zest, lemon juice, dill, chives and a good pinch of salt and pepper to make the dill and lemon cream
Taste and adjust the seasoning if needed, then refrigerate while you cook
Season the barramundi fillets generously with salt and pepper
Heat a large pan over medium-high heat and melt half the FLORA Block
Place the fish skin-side down and cook for 3-4 minutes, pressing lightly, until the skin is crisp and golden
Flip and cook for another 2 minutes, or until just cooked through
Remove the fish from the pan and keep warm
Add the remaining FLORA Block to the pan, then add the asparagus and bok choy
Season with salt and pepper and cook until lightly charred and tender
Add a splash of water and cover with a lid for a minute to help the bok choy cook through
Finish the vegetables with a squeeze of lemon juice
Arrange the barramundi on a platter with the greens
Spoon over the chilled dill and lemon cream or serve it on the side
Finish with extra dill and lemon wedges