• Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
• Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
• Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
• Spread vegetables evenly on baking sheet
• Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

• Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.

Fish

• Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
• If you are cooking a previously frozen fish, skip the searing.

Sauce

• Saute the onion and garlic until translucent, then add the red bell pepper stripes
• Add tomato paste and spices and stir until just starting to brown and very fragrant.
• Then add the can of crushed tomatoes, the chickpeas and water
• Stir well – let cook covered for 10 minutes.
• Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.