Steamed halibut with salsa verde and new potatoes

Ingredients

For 1 serving

• Halibut180 g
• Potatoes200 g
• Parsley10 g
• Capers5 g
• Anchovies in oil2
• White wine vinegar1 teaspoon
• Asparagus120 g
• Extra virgin olive oil12 g
• Saltto taste

Contains: fish, sulphites,

In season: April – June

Method

1. Wash the new potatoes and put them whole, skin on, in a pan of cold salted water; bring to the boil and cook over medium heat for 18 minutes, until a fork goes through easily.
2. Meanwhile make the salsa verde: blend the parsley with the rinsed capers, the anchovies in oil, vinegar and oil until smooth and thick; taste and add salt only if needed.
3. Wash the asparagus, snap off the woody base where it bends naturally and, if thick, peel the bottom third.
4. Bring two fingers of water to the boil in a pan fitted with a steamer basket. Lightly salt the halibut and put it in the basket with the asparagus.
5. Cover and steam for 8–10 minutes, until the fish is opaque white and the asparagus is tender but still bright green.
6. Halve the potatoes and serve them with the fish and asparagus, spooning the salsa verde over everything.