Crispy skin fish with asparagus, dill and caper potatoes

Bite 10/12/2012

Nadia Lim

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Serves 4

To get nice crispy skin on the fish, push down on the fish (while it is skin-side-down in the pan) with a fish slice, so that all the skin makes contact with the hot pan.

Ingredients

700 g	Waxy potatoes
2 bunches	Asparagus, trimmed
2 tbsp	Capers, chopped
½ cup	Fresh dill, chopped, or 2 tbsp dill paste
2 tbsp	Dijon mustard
2 tbsp	Butter, softened
1 punnet	Cherry tomatoes, halved
4 fillets	White fish, skin on
3 tbsp	Flour, seasoned with a pinch of salt

Directions

Place potatoes in a large pot of cold water with 1 tsp salt.
Bring to the boil and cook for 6-8 minutes until potatoes are just cooked (when the tip of a sharp knife goes through easily).
Cut asparagus lengths into thirds and add to the boiling water with the potatoes to cook for 1 minute more.
Drain asparagus and potatoes and toss with capers, dill, Dijon mustard, butter and garlic. Season to taste with salt and freshly ground black pepper.
Dust both sides of fish fillets in seasoned flour. Shake off excess flour. Heat a drizzle of olive oil in a frying pan with a small knob of butter.
Fry fish skin-side-down for 2-3 minutes, then flip over and cook for another minute until fish is just cooked through.
Divide potatoes and cherry tomatoes between plates and top with a piece of fish. Serve.