Directions

1. To make the salsa verde: Put capers, anchovy filets, garlic, Dijon mustard, sherry vinegar, lemon juice, olive oil (except for the parsley and mint) into a food processor and pulse until finely chopped, scraping down the sides as needed. Add parsley and mint leaves and continue to pulse until chopped & well combined. Taste & adjust seasoning as needed. Store in an airtight glass container until ready to use.
2. To cook the fish & asparagus: Heat a non-stick skillet (with lid) over medium-high heat. Pat fish dry, coat with oil, and season with salt and pepper. Add the rest of the oil to the pan and swirl to evenly coat. Once the oil is shimmering, add the fish filets and cook for about 4 minutes, until a nice golden crust has formed. Then flip the filets, leaving space between each portion and cook for an additional 2 minutes. Add asparagus to the skillet, then vegetable stock, and bring to a boil. Cover, reduce heat to low, and cook for an additional 2 minutes, or until asparagus is just cooked (it should be tender but firm – we prefer it slightly under-cooked at this stage, since it will continue cooking for a few minutes). Move asparagus and fish to a plate and let rest for several minutes while you make the fennel salad.
3. To make the fennel salad: In a small bowl, mix together the olive oil, orange juice & orange zest to create a simple dressing. Trim away any rough or wilted outer layers from the fennel and cut it in half lengthwise. Cut away the thick base, then thinly slice each fennel bulb, stopping at the base of each stalk. Finely chop fronds. Fold the fennel, fennel fronds, tarragon, and shallot (if using) into the dressing and mix well.
4. To serve: Arrange the asparagus evenly in the center of two plates, then top with a generous scoop of salsa verde and place the fish on the sauce. Top with fennel salad and serve immediately.