A bright and fresh spring dish.
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
Tomato and Rosemary Butter Sauce
- Juice one lemon
- Juice one clementine
- Pinch sugar
- 80 g cold butter – diced
- Spring rosemary
- Some mixed cherry tomatoes, halved
Method
- Preheat the oven to 185°C.
- Trim the bottom third from the asparagus and discard. Put the spears in a roasting tin along with the cooked, halved potatoes, garlic, lemon juice, oil, water and the thyme or rosemary (if using). Put the fish on top and turn it to coat 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 your 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.
For the sauce
- Bring the juices to a simmer with the sugar and rosemary.
- Whisk in the butter bit by bit until it emulsifies, then add the tomatoes.
- Season and keep warm til needed.
