- 500g new potatoes
- 1 tbsp capers
- 1 lemon
- A handful of dill
- 2 cod fillets
- 200g asparagus
- ½ x 227ml double cream
- Sea salt
- 1 tbsp olive oil
- Freshly ground pepper
- Large pan with lid
- Frying pan with lid
- Baking tray (optional)
- 1.
Fill and boil the kettle. Scrub the potatoes, then cut any larger potatoes in half or quarters so they're all roughly the same size. Pop them into a large pan and pour over the hot water from the kettle. Add a good pinch of salt and pop on the lid. Simmer on a gentle heat for 10-15 mins till the potatoes are nearly tender when pierced with a knife.
- 2.
Finely grate the zest from the lemon. Squeeze the juice from half. Finely chop the dill stalks and roughly chop the leaves, keeping a pinch aside.
- 3.
Warm a frying pan on a medium heat for a few mins. Rub the cod fillets with ½ tbsp olive oil and some salt and pepper. Carefully lay the fish in the pan, skin-side down and fry for 4 mins.
- 4.
Meanwhile, snap the woody ends off the asparagus (bend the spears and they will snap in the right place) and cut the asparagus tips in half.
- 5.
Turn the heat under the frying pan to low. Add the lemon zest and juice, 1 tbsp capers and half the pot of double cream. Add the dill stalks with a good pinch of salt and pepper. Pop a lid on the pan (or cover with a baking tray if you don't have a lid). Simmer for 5 mins. The cod will steam cook.
- 6.
After the potatoes have cooked for 10 mins, drop in the asparagus. Cook together for 2 mins till the asparagus and potatoes are tender. Drain the potatoes and asparagus and toss with ½ tbsp olive oil and some salt and pepper. If the fish is still cooking, pop the lid on the pan to keep warm.
- 7.
Check the cod is cooked by lightly pressing with a fork. It should flake easily and be opaque. Cook a little longer if you need to.
- 8.
Divide the cod and veg between 2 warm plates. Stir most of the dill leaves through the sauce and add more salt or pepper if you think it needs it. Spoon the creamy sauce over the cod and garnish with the remaining dill. Squeeze over the lemon wedges to taste.
- 9.
- Tip
Strike it rich
You only need half the pot of double cream for this recipe. You can use all of it in the dill sauce, though this will affect the nutritional information. Your extra cream will keep for a couple of days in the fridge, and can be used to add a splash of richness to cups of coffee, or bowls of summer berries. You can also freeze it in an ice cube tray for dropping into soups and curries for extra creaminess.