DIRECTIONS
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Start to steam your rice of choice.
Trim the tougher ends of the asparagus off and discard. Spread the asparagus evenly on top of the parchment paper. Slice 2 of the lemons and spread evenly on top of the asparagus. Set aside.
Rinse the rockfish and pat dry with a paper towel. Season both sides with kosher salt and fresh ground black pepper. Lay the rockfish evenly across the lemon slices.
In a small sauté pan melt the butter. Add the almonds, juice from remaining lemon and parsley. Sauté for 3-4 minutes. Carefully spoon over each rockfish fillet.
Cover with aluminum foil and bake in the oven for 10 minutes, then uncover and bake another 10 minutes or until fish flakes easily with a fork.
Serve over steamed rice along with the cooked asparagus and lemon.