Pan-Fried Fish Fillets With Pancetta And Caper Herb Butter - cooking recipe

Ingredients

5 tbsp butter, softened
2 tbsp coarsely chopped fresh flat-leaf parsley
1 tbsp drained capers, rinsed
2 cloves garlic, quartered
2 None green onions, chopped
8 slices pancetta (about 4 oz)
4 None white fish fillets (about 1 1/4 lbs)
1 tbsp olive oil
12 oz asparagus, woody ends snapped off

Preparation

Blend or process butter, parsley, capers, garlic and onions until mixture forms a smooth paste.
Spread 1 heaping tbsp butter mixture and 2 slices pancetta on each fish fillet.
Heat oil in large, heavy-bottomed skillet on medium heat. Cook fish, pancetta-butter-side down, until pancetta is crisp. Turn fish carefully; cook until desired doneness.
Meanwhile, boil, steam or microwave asparagus until tender. Serve fish and asparagus drizzled with pan juices.