Ingredients:
• 1/2 C. chopped mixed fresh herbs: parsley, mint, basil & chives or your choice
• 2 tsp. finely grated lemon rind
• 6 perch fillets
• 3 bunches asparagus, trimmed
• Olive oil cooking spray
• Lemon, cut in wedges

Directions:
Preheat oven to 200°. Combine herbs & lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat. Line 2 baking trays with non-stick baking paper. Place asparagus, in a single layer, on lined trays. Spray lightly with olive oil cooking spray. Season with salt & pepper. Roast in oven for 6 min., or until bright green & tender crisp. Next, heat large non-stick frying pan over high heat. Spray lightly with olive oil cooking spray. Add 1/2 of the perch, cooking 2-3 min. each side or until fillet is golden and flakes with a fork test. Transfer to clean plate; keep warm by covering with foil. Repeat with rest of fillets. Reheat and re-spray pan between batches. Divide asparagus on separate plates. Top with the perch fillets; serve with the lemon wedges.

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Midwest Hunting & Fishing

Midwest Hunting and Fishing magazine is a bi-monthly magazine providing relevant and timely content to our readers throughout the Midwest through our high-quality print and digital magazine. Fisherman and hunters alike find MHF there one stop shop to find the latest news and information on the hottest trends, fishing and hunting reports, destinations and quality content only found in MHF issues. We bring real-time outdoor news to our readers and viewers through our many digital formats such as this website, social media channels and our bi-weekly e-newsletter. To stay up to do date with all things Outdoors subscribe to our e-newsletter and follow along on our Facebook and Instagram pages.