Season the fish fillets with salt and pepper and brown in a pan with a little olive oil. Mix together the melted butter, bread, nuts and thyme and place the mixture on the fish fillets as a crust. Place onto a baking tray and continue to cook in the oven at 180°C for just 8 minutes. Next, sauté the sliced leek in a little butter until softened before adding in 30ml cream, cheese, season with salt and pepper and simmer to reduce. In another pan, heat 80g butter and garlic to brown, then add the remaining cream. Stir well and simmer for few more minutes. Remove off the heat and stir in the cranberries. Finally, blanch the asparagus and season. To serve, spoon the leeks onto 2 serving plates with the asparagus on top. Place on the crusted fish and drizzle with the cranberry creamed butter sauce.