Baked cod with charred asparagus and chunky puttanesca sauce recipe

Ingredients

• 2 skinless and boneless cod fillets
• 1 bunch of fresh asparagus, roughly 6 tips per person
• 1 tin of cherry tomatoes
• 1 garlic glove, thinly sliced
• 2 anchovy fillets
• 1/2 red onion, thinly sliced into half moons
• 1/4 cup pitted black olives
• 1 tbsp capers
• 1 tsp dried oregano
• 1 lemon
• 1 handful rocket leaves
• 1 small handful of fresh basil
• 1 tbsp extra virgin olive oil to dress
• 1 tsp honey
• 1 Salt and pepper to taste