Ingredients

800g small potatoes, cut in half (skin can be left on if thin)

2 tbsp extra virgin olive oil

600g boneless, skinless, firm, white fish fillets (blue-eye cod, mulloway or similar)

2 bunches asparagus spears, woody ends snapped off

For the Montpellier butter

2 garlic cloves, peeled and minced

1 large eschalot (French shallot), peeled and diced

2 tbsp olive oil

80g butter, soft but not melted

½ cup parsley leaves, loosely packed

¼ cup tarragon leaves, loosely packed

¼ cup dill leaves, loosely packed

2 tbsp salted capers, rinsed

8 cornichons (or 2 pickled gherkins), diced

zest and juice of 1 lemon

2 egg yolks (optional)

Method

Step 1

Preheat oven to 180C fan-forced (200C conventional) and line a large baking tray with baking paper. Toss potatoes in 1 tablespoon of extra virgin olive oil, as well as some salt and pepper, and roast them on the tray for 15-20 minutes until they’re fork-tender and beginning to brown.

Step 2

While the potatoes cook, make the butter.…