Roasted Fish with Lemon Caper Crumb

Ingredients

• 2 anchovies
• 1 tbsp capers
• 1 lemon finely grated zest of
• 1/4 cup extra-virgin olive oil
• 2 tbsp finely chopped parsley
• 20g grated parmesan
• 2 thick slices day-old rustic bread such as sourdough, torn into chunks
• 18-24 spears asparagus
• 4 fresh white fish fillets such as kahawai or trevally
• salt and freshly ground black pepper
• cherry tomatoes roasted, to serve