4 fillets dory
1 tbsp olive oil/1 tbsp butter
16-20 asparagus spears, trimmed
1 cup baguette cut into cubes
5 tsp olive oil
1 tbsp lemon juice
Zest of 1 lemon
Fresh goat cheese, crumbled
Preheat oven to 210 degrees and toast bread cubes on a baking sheet for a few minutes or until golden and crisp. Cool and break up into coarse crumbs.
Arrange asparagus on sheet and drizzle with 2-3 tsp of the olive oil. Season with salt and pepper. Roast for 12-14 minutes, rolling over once or twice until just tender.
While asparagus is cooking, heat a tablespoon each of oil and butter for 2 minutes then place fillets skin side down. Cook for 2-3 minutes, tilting pan and spooning liquid onto fillets. Turn fish and sear for another 2-3 minutes until just cooked.
Remove spears and place spears on a large platter and sprinkle with lemon juice, bread crumbs, remaining oil. Toss to coat.
Place dory and asparagus onto plates and sprinkle asparagus with goat cheese and lemon zest. Serve immediately.