Plaice with asparagus, broadbeans and lemon

Any white fish may be used for the recipe. 
The broad beans may be substituted with peas or mangetout. 

INGREDIENTS

2 fillets of plaice
1 oz cooked broad beans 
4 asparagus spears, sliced lengthwise and blanched
2 spring onions thinly sliced
A few rocket leaves
1 oz butter
Juice of half a lemon
Zest of half a lemon, chopped very finely
or finely chopped pickled lemon
1 tbsp chopped parsley
1/2 glass of dry white wine
Coarse black pepper
Sea salt
Pinch of paprika

METHOD

Preheat oven to 220°C (Fan 200°C Gas Mark 7)
Melt 1/2 oz butter and brush the fish then place it on a baking tray. 
Sprinkle with lemon zest
Season with a pinch of salt and pepper
Bake for 5 minutes until just firm

In the meantime, melt the rest of the butter in a saucepan
Add the wine and boil to reduce by half
Add the spring onions, asparagus and broad beans
Season to taste 
Stir in the parsley and rocket leaves
Simmer for 1 minute
Add the lemon juice and then pour over the cooked fish 
Serve with baby potatoes