Preheat the oven to 200°C on a fan forced setting.
Add the asparagus and fennel to a baking dish. Drizzle over the extra-virgin olive oil and season with salt and pepper.
Add the frozen Birds Eye Dory alongside them in the baking dish and place it into the oven to cook for 9 minutes.
After this time, remove the baking dish from the oven, carefully turn the fish over and add the cherry tomatoes, green olives and garlic. Cook for a further 9 minutes until the fish is done and the vegetables are softened.
Plate up the vegetables and stir through the fresh parsley. Place the cooked fish on top.
Drizzle over the lemon juice and serve.