Cut the cod into four pieces.
Break the woody ends off the asparagus.
Trim, peel and cut the onions into wedges.
Cut the brocolli into florets.
Trim and finely slice the radishes.
Add Ingredients 1 (cumin, fennel, coriander, black peppercorns) into the grinder attachment.
Attach the grinder attachment to the machine.
Pulse until the spices are roughly chopped.
Add the first of Ingredients 2 (butter) into the small saucepan.
Heat over a medium high heat and gently brown the butter.
Let cool.
Add the last of Ingredients 2 (soy sauce) into the saucepan.
Mix together until combined and set aside.
Coat the first of Ingredients 3 (fish) with the spice rub.
Grill the fish in aluminium foil.
When the fish starts to turn transparent add the rest of Ingredients 3 (sugar snap peas) until cooked.
Grill the first 3 of Ingredients 4 (asparagus, onions, broccoli) until soft.
Add the rest of the Ingredients 4 (rocket salad, oil) into a large bowl.
Add the grilled vegetables and toss.
Divide the salad between the serving plates.
Lay the cod and snap peas on the plates.
Top with the soy butter.
Serve.
Garnish with the hazelnuts and radishes.