Cut the yellowtail into 4 pieces and sprinkle with salt. Let sit for 10 minutes.

Slice the garlic thinly. Cut the red bell pepper into bite-sized pieces.

Peel the lower half of the asparagus stalks and cut diagonally into 2cm pieces.

Pat the yellowtail dry with paper towels and coat both sides with flour.

Heat olive oil and garlic in a pan over low heat until fragrant and golden brown. Remove the garlic.

Add the yellowtail to the same pan and cook over medium heat until browned on both sides. Sprinkle with black pepper.

Add red bell pepper and asparagus to the pan. Stir-fry until cooked through. Season the vegetables with salt and pepper.