Line a sieve with a few pieces of paper towel or a cheese cloth. Scoop youghurt into the sieve and place it on top of a bowl to catch the liquid that drains out. Place in the fridge while you cook the fish.

Turn your oven to 250C (480F). Trim the asparagus by snapping off the bottom of the spears (about an inch). Place asparagus and lemon halves in the base of a baking dish. Drizzle with a little oil. Top with fish fillets (skin side up). Sprinkle with salt.

Pop in the oven and set your timer for 10 minutes.

When the timer rings, check the fish. You want it to look golden brown and when you poke it with a knife the flesh should flake and not look raw in the middle. If it’s not cooked through return to the oven for another 2-3 minutes.

When the fish is cooked. Divide asparagus and lemon between two plates. Toss in parsley leaves. Place a piece of fish on the side. Get the yoghurt out of the fridge. Spread the thickened yoghurt on top of the fish and press the nuts on top to form the crust.