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Ingredients
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]*
Directions
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.