Amberjack with Lemon-scented Vegetables

Marinate the amberjack slices with 3-4 tablespoons of olive oil, freshly ground white pepper, a sprig of marjoram and the grated zest of 1/2 lemon for 30 minutes. Clean the asparagus, blanch them in salted water for 6-7 minutes, then drain and cut into slices lengthwise. Blanch the peas in salted water for a few minutes as well. Season the asparagus and peas with olive oil and salt. Brown the fish skin-side down with their marinade for about 3 minutes, then flip the slices and continue cooking for a couple of minutes per side, salting as needed. Remove from the heat and season with grated lemon and lime zest. Serve the amberjack slices with asparagus and peas, completing with a handful of Taggiasca olives.