Take the Pomfrets in a plate and season with salt and pepper.
Heat olive oil in a pan and add finely chopped garlic sliced zucchinis, sliced bell peppers, sliced baby carrots, asparagus, cherry tomatoes, salt, crushed black pepper and mixed herbs, toss them well.
For the sauce, heat olive oil in a pan, add finely chopped garlic white wine, capers, stock, chilli flakes and seasoning, add chilled butter to emulsify the sauce and then the lemon juice.
Mix well and the let the sauce become thick.
To fry the fish, heat olive oil in a different pan.
Place the Pomfrets and add crushed black pepper and salt.
Cook until they are a light golden colour.
Arrange the fried veggies on a serving plate along with the pomfrets, drizzle some sauce.
Garnish with balsamic glaze and a sprig of parsley.