Roasted Barramundi with Asparagus Gremolata

Ingredients

• 1 pound asparagus, trimmed
• 4 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 1 pound barramundi or mahi-mahi, skinned and cut into 4 portions
• 2 tablespoons lemon zest
• 4 tablespoons lemon juice, divided
• ½ cup chopped fresh parsley
• 1 large clove garlic, grated

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