Cod Fillets with Brown Butter, Roasted Asparagus and Crushed New Potatoes

Ingredients

• 4 cod fillets
• 300 g asparagus spears
• 600 g new potatoes
• 80 g unsalted butter
• 2 tbsp capers
• 1 lemon
• 2 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Boil the new potatoes in salted water for 15-18 minutes until tender. Drain, then lightly crush with a fork, drizzle with 1 tbsp olive oil and season.

2. 2

   Preheat the oven to 200°C/180°C fan. Toss the asparagus with 1 tbsp oil, season and roast for 12 minutes until just tender with a little char.

3. 3

   Pat the cod fillets dry and season. Heat a non-stick frying pan over a high heat with a little oil, then cook the cod skin-side down for 3 minutes. Flip and cook for a further 2 minutes.

4. 4

   Remove the cod and reduce the heat. Add the butter to the pan and cook until it turns golden-brown and nutty. Add the capers, lemon juice and parsley.

5. 5

   Arrange the crushed potatoes and asparagus on plates, place the cod on top and spoon the brown butter dressing generously over everything.