You know not every recipe can be out of the park fantastic. Sometimes you don’t want out of the park fantastic. Sometimes you want just a nice simple dinner, with lovely flavors, that was ridiculously easy to do, so that after spending 8 hours that day realizing that your students have quite possibly learned nothing this year, you can still put this in the oven.
You know who I turned to, right? Yep, Donna Hay, issue Number 47. What I found was this delightfully simple fish dish. What I love about this is the technique, roasting the potatoes for awhile and then topping with the asparagus and fish, it’s a simple one dish meal, healthy and pretty!
Roasted Fish, Potato, and Asparagus with Dill Butter
- 400g (14 ounces) baby potatoes sliced
- 2 T. olive oil
- 2 x 200g (7 ounce) firm white fish fillets
- 1 bunch of asparagus, halved lengthwise (if they’re thick)
- 40g (2 3/4 Tablespoons) butter, melted
- 1 T. dill leaves
Preheat the oven to 425 (she said 390, but I liked the higher heat). Place the potatoes and 1 tablespoon of the oil, salt and pepper, and toss to coat. Roast for 25 minutes. Add the fish, asparagus and capers to the tray and drizzle with the remaining 1 tablespoon of oil. Roast for 15-20 minutes or until the fish is cooked through.
Combine the butter and the dill leaves and drizzle over the fish to serve.