roasted fish, potato, asparagus with dill butter

just because i don't like salmon doesn't mean i don't like white fish fish (although now that i think about it, i do like salmon when it's raw suhi, but not cooked). we tend to make the same kind of fish dinners, only because we like to keep the flavors really simple and clean. this recipe is really no different, just another great combination of all the things i like -- asparagus from the farmer's market, potatoes, and capers. it's a super easy recipe, and with a great presentation and hardly any work involved at all, it would be a great option for a small dinner party, too.

roasted fish, potato, and asparagus with dill butter: serves 2
adapted from donna hay (spring, 2009 issue no. 47)

4 baby potatoes, sliced
1 lb firm white fish fillets
1 bunch thin-medium asparagus, trimmed
1 tb capers
olive oil
2 tb butter
1 tb dill leaves
salt and pepper to taste
lemon

1. preheat oven to 400F. toss potato and asparagus with olive oil and season with salt and pepper (not too much salt because of the fish and capers in the dish). place potato on baking tray and roast for 25 minutes.

2. season fish with oil, salt and pepper. add fish and asparagus to tray and roast for 15-20 minutes or until the fish is cooked through and the potatoes are golden.

3. combine the butter and dill and spoon over fish, garnish with capers and squeeze of lemon (donna roasted the capers along with the fish).