Preheat your oven to 200 C.
Cut the aubergine into thick chip size shapes. Cover in salt and 2 tbsp of the oil and place in the oven to cook for 35 minutes.
Cut the ends off the asparagus and cut the asparagus in half.
While this is cooking, on another tray place the smoked haddock fillets. Cover them with the smoked paprika and ½ tbsp. of the oil and some pepper. Place the asparagus in a separate dish with the rest of the oil and some salt and pepper.
Place the fish in the oven with the asparagus for the last 10-12 minutes until the asparagus and fish are just cooked through.
Serve with fresh lime juice.