• 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
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.