Fish with lemon-caper crumb
18-24 spears asparagus 4 thick fillets firm white fish Salt and grinds of pepper Lemon-caper crumb 2 canned anchovies 1 tbsp capers Finely grated zest of 1 lemon 1/4 cup olive oil 2 tbsp finely chopped flat-leaf parsley 20g grated parmesan 100g rustless artisan bread, eg sourdough, cut into chunks Roasted cherry tomatoes or carrots, to serve
1. Place anchovies, capers, lemon zest, oil, parsley and parmesan in a food processor and blitz to a purée. 2. Add bread and pulse mixture several times to form a coarse crumb. Don't let it get too fine. Put to one side until ready to cook. 3. Cook asparagus in boiling water for 1 minute. Cool under cold running water then drain. 4. Preheat oven to 220C. Place fish and asparagus in a lined baking dish and season with salt and pepper. Sprinkle fish with a little of the crumb mix and spread out the rest in a separate shallow baking dish. 5. Bake fish, asparagus and crumbs until fish is just cooked (time will depend on thickness of fillets - about 10 minutes). Crumbs should be golden and crisp - if required, leave in the oven for an extra minute or two while fish rests. Serve fish sprinkled with extra crumbs. Accompany with asparagus and roasted cherry tomatoes.