2 bunches green asparagus, trimmed (see notes)
Salt flakes and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
1 clove garlic, chopped
½ bunch flat-leaf parsley, chopped
3 tablespoons pine nuts, toasted (see notes)
3 teaspoons finely grated lemon zest
4 x 180g Ling fillets, skin off, bones removed
Lemon wedges, to serve

Preheat the oven to 220°C.

Arrange asparagus in a single layer in a baking dish. Drizzle with half the olive oil and sprinkle with salt and pepper. Place in the oven for 5-8 minutes, until asparagus begins to colour.

Meanwhile place the garlic, parsley, pine nuts, lemon zest, remaining olive oil, pepper and ½ teaspoon salt in a food processor and pulse to combine. Spread the mixture evenly over the top of each fillet.

Arrange the fillets on top of the asparagus and return to the oven for 10-15 minutes, depending on thickness of fillets, until the fish is opaque and flakes easily when tested with a fork. Lift the asparagus and fish onto 4 plates, drizzle with a little of the cooking juices and serve immediately with lemon wedges.