Sautéed haddock with summer veg

• new potatoes↗700g g
• button onions↗350g g

  peeled

• olive oil↗5 tbsp tbsp
• lemon↗2 ½ tbsp tbsp

  juice

• asparagus↗24

  spears

• half-fat crème fraîche↗150ml ml
• capers↗1-2 tbsp tbsp

  finely chopped

• butter↗knob of
• punnet cherry tomatoes250g g

  halved

• flour↗

  seasoned with salt, for dusting

• fillets of fresh haddock↗6 x

  skinned

• olive oil↗2-3 tbsp tbsp
• butter↗knob of

Step-by-step instructions

1. 1

   Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary’s tip, right). Keep warm.

2. 2

   Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.

3. 3

   Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins – this will finish cooking the fish without overcooking.

4. 4

   While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.

5. 5

   Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.