First start by washing the fish in the juice of 1/2 a lemon (save the other half to marinate it in). Then place the fillets in an oven proof bowl (lined with foil if the dish sticks) with all of the marinade ingredients. Fish can be marinated overnight if you have the time, otherwise an hour in the fridge will be plenty of time for the flavours to infuse.
When ready to cook, preheat the oven to 200′ (400’F or Gas Mark 6). When the oven is hot enough, place the dish on the top shelf (covered with a lid or some foil).
The fish will need 40 minutes to cook. Half way through remove the lid/ foil. While waiting for it to cook use this time to prepare the asparagus and the tomato salsa dressing.
Make the seasoned asparagus
Trim the asparagus spears, removing the dried/ hard ends and wash in some cold water.
Line an oven proof dish with some foil and spread the spears across. Drizzle with the olive oil.
In a small bowl combine the seasoning (black pepper, salt, lime leaves and garlic powder). Stir to combine then gently sprinkle over the asparagus ensuring they are all coated with some of the seasoning.
Place in the oven with the fish for 15 – 20 minutes (15 if you like them a little more crunchy). Half way through, give them a shake to distribute the seasoning.
Making the tomato salsa
Place all of the salsa ingredients into a small pan and cook over a medium – high heat for 5-8 minutes. Ideally cook them til they soften and start to loose shape as it releases some of the juices to make a bit of a sauce. If you prefer some crunch, you can heat them until the tomatoes have warmed through.
When the fish is ready, pour the tomato dressing over the fish and serve with the asparagus on the side.