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.
This will be my entry for Weekend Herb Blogging hosted by Astrid from Paulchen’s Foodblog.