Peel thin strips from the asparagus using a peeler, place in a deep bowl. Bring the water and sugar to the boil, pour over the asparagus, leave to absorb for approx. 5 mins., drain. Spread the asparagus on a baking tray lined with baking paper.
Bake for approx. 15 mins. in the centre of an oven preheated to 130°C. Remove from the oven, turn the heat up to 200°C.
Remove any bones from the fish using tweezers, cut in half, drizzle with lime juice, season with salt. Heat a dash of oil in a non-stick frying pan, reduce the heat and fry the fish for approx. 1 min. on each side. Drizzle half of the pomegranate juice over the fish.
Combine the lemon juice, oil and the remainder of the pomegranate juice, season with salt.
Bring the lentils to the boil and simmer over a low heat for approx. 20 mins. until soft, drain the liquid, season with salt. Mix in the dressing and pomegranate seeds, plate up. Serve the fish on top, garnish with the micro greens and crispy asparagus.