Crispy Skin Fish with Baby Spuds, Asparagus, Tomatoes and Herb Sauce

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 6, 2015.

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Perfectly crispy skinned fish with a herbed sauce.

Ingredients

400g potatoes
2 tablespoons olive oil
1/2 punnet cherry tomatoes, cut in half
1 bunch asparagus, woody end trimmed and cut in half (cut any fat spears in half length ways)

oven to 220°C. Line an oven tray with baking paper.
Cut potatoes in half and toss on prepared tray with half the olive oil. Season with salt and pepper and roast for about 25 minutes, or until golden and crispy. When potatoes have about 7 minutes cook time remaining, add tomatoes and asparagus, drizzle with second half of olive oil, season with salt, and return to oven to finish cooking.
In a small bowl, combine all herb sauce ingredients and mix well. Season to taste with salt and pepper and set aside.
Pat fish dry with paper towels, remove any remaining scales or bones and season with salt. Heat oil in a large fry-pan (preferably non-stick) on high heat. Cook fish, skin-side down, for about 2 minutes until skin is golden (use a fish slice to gently push down on fish so that skin makes surface contact with pan – this will help it crisp up). Flip over and continue cooking for 1 minute, or until just cooked through. Add butter to pan in last 30 seconds of cook time and spoon over fish. Remove from pan.
Spoon some potatoes, asparagus and tomatoes onto each plate. Serve with a piece of fish on the side, and drizzle over herb sauce.