Step 1

Preheat oven to 425 degrees F.

Step 2

Spread the asparagus out in a single layer on a rimmed baking sheet. Drizzle the olive oil all over them and sprinkle with salt and pepper, to taste. Roast for about 10 minutes, until tender, but still al dente.

Step 3

In the meantime, season the fish fillets with salt and pepper, then dredge in flour.

Step 4

Coat a large saute pan with nonstick spray, add the olive oil, and heat over medium-high. Saute fillets for about 2 minutes on one side; gently flip over and saute the other side for about 2 more minutes until golden and fish flakes easily with a fork. Transfer fillets to a platter.

Step 5

Deglaze pan with the wine until liquid is mostly evaporated, scraping up any yummy brown bits, about 1-2 minutes. Add in minced garlic and stir for about 30 seconds.

Step 6

Add broth, lemon juice, capers, and butter.

Step 7

Once butter is melted, pour sauce over fillets.

Step 8

Garnish with lemon slices and chopped fresh parsley. Serve immediately and enjoy!