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Healthy and Delicious: Try Our Roasted Fish, Potato & Asparagus with Dill Recipe


400g baby roasting potatoes, sliced

2 Tbsp olive oil

2 x 200g firm white fish fillets, skin removed

12 asparagus spears, trimed & halved lengthways

1 Tbsp salted capers, rinsed and drained

1 Tbsp dill leaves

*40g melted butter optional [add 216 calories]*


  • Preheat oven to 200C. Place the potatoes and 1 tablepoon of the oil on a baking tray and toss to coat. Roast for 25 minutes.

  • Add the fish, asparagus and capers to the tray and drizzle with the remaining oil. Roast for 15-20 minutes or until the fish is cooked through and the potato is golden.

  • Scatter the dill over the completed dish to serve.

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