Herb Butter Baked Fish with Asparagus & Baby Potatoes
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, November 24, 2019.
This dish most recently appeared in My Gluten Free Bag on Sunday, November 24, 2019.
Ingredients
Potatoes
- 800g baby potatoes, diced 3cm
- 250g frozen peas
- 1/3 pack baby spinach
- 1/2 bunch parsley, chopped
Fish & Asparagus
- 1 pack market fish
- 1 bunch asparagus, woody ends trimmed
- 1/2 lemon, thinly sliced into rounds
- 2 Tbsp butter, melted
- 1 pack herb butter spices
To Serve
- 1 pack caper crème
Steps
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Preheat oven to 200°C. Prep & cook potatoes & peas. Place potatoes in a large pot and cover with hot salted tap water. Cook on high heat for 20-25 minutes with the lid on, until tender. Add peas and cook for about 2 minutes further, until bright green. Drain well.
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Prep fish & asparagus. Pat fish dry and remove any remaining scales or bones. Place on a lined, lipped oven tray with asparagus and lemon. Drizzle with a little olive oil and season. In a small bowl, combine butter with herb butter spices. Pour over fish, asparagus and lemon.
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Cook fish & asparagus. When potatoes have 10 minutes cook time remaining, cook fish and asparagus in oven for 8-10 minutes (depending on thickness of fish), until just cooked through.
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Finish potatoes. Toss potatoes and peas with spinach, parsley and a knob of butter. Season to taste. Prep lemon for serving.
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Serve fish and remaining butter sauce with potatoes and caper crème.
Nutritional Information
Energy |
1995 kj 477 kcal |
---|---|
Protein | 40.0g |
Carbohydrate | 38.9g |
Fat | 15.5g |