Roasted fish with asparagus
Start by preheating the oven to 450F. You will also need a rimmed baking sheet.
Finely grate the zest from a large lemon. Mix in a small bowl with 2 Tbs of olive oil and let stand.
Spread asparagus (20 thin stalks with the base peeled) in a single layer on one side of the baking sheet and drizzle with 1 Tbs olive oil. Lightly coat the other side of the baking sheet with oil and place the fish fillets (salmon or char), skin side down. Top all with cracked pepper.
Roast until the asparagus is tender and the fish is flaky (10-13 minutes for medium doneness). If the asparagus needs more time, tent the fish with foil on a platter but note that it will continue to cook a bit more after it comes out of the oven.
Drizzle each plate with the lemon oil you prepared earlier and squeeze a little extra juice from half the lemon over the fish. Serve while hot with a side of steamed yellow and green beans.
