Trim the asparagus approximately 2cm from the end to remove the woody part. Halve the tomatoes.
Fry the Mediterranean fillet pieces according to the pack instructions (this can be done in a pan on the BBQ grill if you like!). Grill the asparagus directly on the BBQ for about 3 minutes, turning occasionally.
Divide the rocket leaves between two plates and top with the grilled asparagus, tomatoes, olives and capers. Then drizzle with olive oil and vinegar.
Scatter the chicken pieces on just before serving and finish with the basil leaves. For a special treat crumble over a little feta.