Roasted Fish, Potato & Asparagus with Dill
- Number of Servings: 2
Ingredients
400g baby roasting potatoes, sliced2 Tbsp olive oil2 x 200g firm white fish fillets, skin removed12 asparagus spears, trimed & halved lengthways1 Tbsp salted capers, rinsed and drained1 Tbsp dill leaves*40g melted butter optional [add 216 calories]*
Preheat oven to 200C. Place the potatoes and 1 tablepoon 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 or until the fish is cooked through and the potato is golden. Scatter the dill over the completed dish to serve.
*If using butter: combine with dill and spoon over the fish to serve*
Number of Servings: 2
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
*If using butter: combine with dill and spoon over the fish to serve*
Number of Servings: 2
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 589.9
- Total Fat: 17.4 g
- Cholesterol: 94.0 mg
- Sodium: 253.9 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 5.7 g
- Protein: 59.4 g
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