Herb-crusted fish with roasted asparagus

With fish coated in fresh herbs, and asparagus on the side, this quick-and-easy dish is rich in nutrients and omega-3.

Preparation Time 20 minutes
Cooking Time 15 minutes
Ingredients
* 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives)
* 2 tsp finely grated lemon rind
* 6 (about 150g each) firm white fish fillets (such as ling or perch)
* 3 bunches asparagus, woody ends trimmed
* Olive oil spray
* Lemon wedges, to serve

Method
1. Preheat oven to 200°C. Combine the herbs and lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat.
2. Line 2 baking trays with non-stick baking paper. Place the asparagus, in a single layer, on the lined trays. Spray lightly with olive oil spray. Season with salt and pepper. Roast in oven for 6 minutes or until bright green and tender crisp.
3. Meanwhile, heat a large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add half the fish and cook for 2-3 minutes each side or until the fish is golden and flakes when tested with a fork in the thickest part. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining fish, reheating and spraying the pan between batches.
4. Divide the asparagus among serving plates. Top with the fish and serve with lemon wedges.

Notes & tips
* Time plan tip: Prepare this recipe to the end of step 1 up to 1 hour ahead. Cover with plastic wrap and store in the fridge. Continue from step 2, 15 minutes before serving.