roasted fish, potato and asparagus with dill buttter
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roasted fish, potato and asparagus with dill buttter
  • 400g chat (baby) potatoes
  • 2 tablespoons olive oil
  • 2 x 200g firm white fish fillets, skin removed
  • 1 bunch asparagus, trimmed and halved lengthways
  • 1 tablespoon salted capers, rinsed and drained
  • 40g butter, melted
  • 1 tablespoon dill leaves