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.