Roasted fish with lemon-caper crumb by Annabel Langbein

Ingredients

2 canned anchovies (I use D’Amico or Ortiz)
1 tbsp capers
finely grated zest of 1 lemon
1 generous tbsp butter
2 tbsp finely chopped flat-leaf parsley
20g grated parmesan
100g (2 thick slices) crustless artisan bread, eg sourdough, cut into chunks
18-24 spears asparagus
4 thick fillets blue nose or hapuku
salt and grinds of pepper
To serve: roasted cherry tomatoes or carrots

Directions

Place anchovies, capers, lemon zest, butter, parsley and parmesan in a food processor and blitz to a puree.

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.

Cook asparagus in boiling water for 1 minute. Cool under cold running water then drain.

Preheat oven to 220°C. 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.

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.