Hake with Buttered Asparagus & New Jersey Royals

• Wash the potatoes before cooking in a large pan of salted boiling water until tender. 
• Snap the asparagus and place the spears into the pan with the potatoes for the last 3 minutes of cooking just enough to part cook.
• When the potatoes are cooked lift out the asparagus and drain the potatoes. 
• Top the Jersey Royals with butter and fresh mint while you cook the fish. 
• Pre heat a non stick frying pan, then pat the fish dry and drizzle with olive oil on both sides. 
• Season with salt and pepper, then place skin side down into the frying pan and cook until the skin is crisp. 
• Turn the fish over and add the butter, capers and lemon juice. 
• Cook under a gentle heat for a further 3-4 minutes 
• To cook the asparagus heat a frying pan and pour into the white wine when its hot, add the butter followed by the asparagus. 
• Cook for 2 minutes then serve with the fish and potatoes 

Enjoy!

Recipe courtesy of KitchenCraft (Lifetime Brands LTD)