In a bowl, mix the spring onion with all the other ingredients up to and including the salt.
Place the fish in the prepared dish, season. Pour in the stock. Spread the crumb coating over the fish, press down firmly.
Approx. 30 mins. in the centre of an oven preheated to 220°C.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork. Heat the butter in a frying pan. Sauté the spring onions and asparagus for approx. 3 mins. Add the rice, herbs and reserved lemon juice, mix, season. Serve the gourmet fillet with the asparagus rice.