Friday, November 06, 2009

Recipe: Roasted fish, potato, and asparagus with dill butter (or margarine, in my case)

While I was at the airport to waiting to fly home, I amassed my leftover Australian money (which is really cool looking, by the way. and they don't use pennies!) and decided to spend it rather than turning it back in for like $14. I ended up buying a couple more souvenirs for family and a Donna Hay cooking magazine for myself. I had never heard of her, but I liked the look and feel of the magazine, and it came with a free tea towel (woohoo!). I was pleasantly surprised when started reading it on the plane and found it chock full of relatively easy and tasty looking recipes. This week, I tried out this one (I couldn't find a link but it's short enough so I'll just type it out. And I did have to convert the original from the metric system, so now you won't have to):

Roasted fish, potato, and asparagus with dill butter

1 lb baby yellow potatoes, sliced
2 tablespoons olive oil
2 white fish fillets (about 1 lb total)- I used haddock.
1 bunch asparagus, trimmed and halved lengthwise
1 tablespoon capers, rinsed and drained
3 tablespoons butter (or margarine), melted
1 tablespoon dill leaves

Preheat oven to 390F. Place the potato and 1 tablespoon 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 until the fish is cooked through and the potatoes are golden. Combine the butter and dill and spoon over the fish to serve. Serves 2 or 3.

Super easy and so yummy! I did sprinkle some salt and pepper on the potatoes and fish before I roasted them. I can't wait to paste this recipe in my nerd cooking scrapbook.


Matthew said...

Just curious: what is the metric conversion for "1 bunch of asparagus"?

eileen said...

In the metric system, 2 gaggles of asparagus is equivalent to one bunch.

Okay, I made that up :)