Ingredients

2 tbsp olive oil
700 g baby potatoes, cutting any big ones in half
8 harder fillets, or other Fish With A Story fillets 
250 g cherry tomatoes
300 g asparagus spears, trimmed
1-2 thyme stalks
salt & pepper

For the sauce:
2 tbsp Dijon mustard 
lemon juice or ¼ tsp crushed preserved lemon
2 tsp soft brown sugar 
2 tbsp apple cider vinegar 
4 tbsp olive or macadamia oil
5 g dill, finely chopped


Method

1. Preheat the oven to 220℃.
2. Put the potatoes in a pan with a pinch of salt, cover with cold water, bring to the boil and cook for 6 minutes.
3. Add the asparagus and cook for another 3 minutes. Drain really well. Remove the asparagus and run them under cold water and set aside. 
4. Toss the potatoes with half the olive oil and season generously. Spread them along with the tomatoes on a large, non-stick baking tray and roast for 20 minutes or until they’re starting to brown and almost tender. 
5. Then scatter the asparagus in between the potatoes and place the fillets on top. Drizzle with oil and season again. Roast for another 10 minutes or until the fish is just cooked and skin slightly crispy.
6. Meanwhile, whisk together all the sauce ingredients.
7. Drizzle the sauce all over and serve.