Basil Crusted Fish with White Bean and Asparagus Saute

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. In a small bowl mix together first measure of basil pesto and panko breadcrumbs. In another small bowl, mix together mayonnaise, second measure of basil pesto and lemon juice. Set both aside.
3. Pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger fillets in half. Lay fish in a single layer on prepared baking tray and season with salt. Evenly sprinkle crumb mixture over fish and lightly pat down to adhere. Set aside.
4. Heat a drizzle of olive oil in a large fry-pan on medium heat. Add onion and cook for 2–3 minutes, until softened. Add asparagus and water and cook for 2–3 minutes, until asparagus is tender. Add beans, butter and tomatoes and cook a further 2 minutes, until beans are warmed through. Set aside.
5. While the beans are cooking, bake fish for 5–7 minutes, until crust is golden brown and fish is just cooked. Check regularly to avoid burning.
6. When fish has 2 minutes cook time remaining, add lemon zest and juice to white bean and asparagus sauté. Season to taste with salt and pepper and gently toss to combine.
7. Lay a bed of rocket onto each plate and spoon over white bean and asparagus sauté. Top with basil crusted fish and a dollop of pesto mayonnaise on the side.