2/ Place a sheet of baking paper on a baking tray. First, slice one lemon and place half the slices on the paper, then some parsley, then the hake. Top with more parsley, a sprinkle of salt, a squeeze of lemon juice and the remaining slices of lemon. Seal the parcel making sure it is very secure.
3/ Place the asparagus in the same tray next to the fish, drizzle with olive oil and a little salt. Bake for 10 minutes or until the fish is just cooked through.