I am a huge fan of asparagus – particularly British asparagus, you really can’t beat it! So, I am super excited that it’s currently in season! 

But did you know that as well as being completely delicious, asparagus is a real powerhouse of a veggie. Asparagus is an excellent source of vitamins and minerals especially folate and vitamins A, C & K. Plus, it is a great source of both insoluble and soluble fibre making it the perfect partner for a healthy gut and good digestion.

Ingredients

4 fillets cod

1 large bunch asparagus, cut into 3-4cm pieces, tough ends removed

1 fennel bulb, very thinly sliced

½ white onion, very thinly sliced

1 lemon, very thinly sliced 

2 cloves garlic, thinly sliced

3 tbsp extra virgin olive oil

1 tbsp lemon juice

Seasoning to taste

Serves 4

Method

• Preheat the oven to 200 degrees Celsius.
• On a flat oven tray, lay out a large piece of foil (larger than the tray) and line with grease-proof paper (also larger than the tray.
• Arrange the asparagus, sliced fennel, onion, lemon and garlic along the bottom of the tray. Drizzle with olive oil and season to taste.
• Nestle the fish fillets into the veg evenly and season.
• Drizzle with olive oil and 1 tbsp lemon juice.
• Wrap up the paper and foil so that the veg and fish are encased. Pop in the oven for 20 minutes. Fish should be cooked through and asparagus tender.
• Serve with new potatoes and steamed greens.