Simple supper #5

Quite glamorous compared to our usual mid-week suppers, but I just happened to have some white fish in the freezer, some asparagus in the fridge and a handful of little rocket thinnings waiting to get on the plate. Not a one pot supper, but simple enough to make and very tasty.

Roasted fish with tomato and olive relish

2 white fish fillets

50g pitted black olives

50g sun-dried tomatoes and some oil from the jar

1 tsp capers

1 garlic clove

basil

Pre-heat the oven 200°C/180°C fan. Pulse all the ingredients for the relish in a food processor or chop roughly by hand. Lay the fillets on an oven tray and spread a heaped spoonful of relish over the top. Bake for 20 mins.

Roast asparagus on rocket with a parmesan vinaigrette

fresh asparagus

1 1/2 tbsp fresh lemon juice

1 tbsp olive oil

rocket

grated parmesan
salt and pepper

Preheat the oven to 200°C/180°C fan. Trim the woody bits from the bottom of each stalk, lay the spears in a roasting tin, drizzle with olive oil and season with salt and pepper. Roast for 15 mins and set aside. Mix together the lemon juice, parmesan and olive oil. Add salt and pepper to taste. Arrange the asparagus and rocket (and maybe a few cherry toms) on the plate and spoon the vinaigrette over them.

(The original recipes can be found in Fay's Family Food and Cook Yourself Thin.)