Drizzle a large piece of foil with olive oil. Place the fish on top and the slice of lemon over that, before sealing the package up
Place the fish parcel in the oven on a baking sheet.
While the fish cooks, dice the courgette into 1cm cubes, cut the tomatoes in half, trim the asparagus and peel the garlic
Heat the remaining oil in a heavy based pan
Soften the garlic for a minute or so, then add the courgette dice. Cook over a medium heat until it starts to brown
Add the asparagus spears and cook for a further 1-2 minutes
Check the fish and if it looks close to being cooked add the brown shrimps to the parcel before resealing
Add the tomatoes to the vegetable mixture and cook for a further minute or so
Serve the fish garnished with parsley and shrimps, with the vegetables on the side.
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