Ingredients
Serves: 1
- 1 bunch of thin asparagus
- 4 new potatoes, cooked, peeled and halved
- 1 garlic clove, sliced
- juice of ½ lemon
- 50ml olive oil
- 2 tbsp water
- 1 sprig of fresh thyme or rosemary (optional)
- 1 x 140g fillet of hake, skinned and boned
Method
- Preheat the oven to 185°C.
- Trim the bottom third of the asparagus and discard
- Put the spears in a roasting tin along with the cooked, halved potatoes, garlic, lemon juice, oil, water and thyme or rosemary (if using)
- Put the fish on top and turn it to coat it in the oil mixture, then season with salt and pepper.
- Bake in the oven for 12 minutes or so - this will depend on the thickness of the fish. If you feel it needs a little more time, just pop it back in the oven for another minute or two.
- Transfer the asparagus and potatoes to a plate and serve the fish on top
