Preheat oven to 200C. Place the potato and 2 tablespoons of the oil on a baking tray and toss to coat. Roast for 25minutes. Add the fish, asparagus and capers to the tray and drizzle with the remaining oil. Roast for 15-20 minutes or until the fish is cooked through and the potato is golden.
Combine the butter and dill and spoon over the fish to serve.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4|
|Calories from Fat: 283 (47%)|
|Amt Per Serving||% DV|
|Total Fat 31.5g||42 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 161.8mg||50 %|
|Sodium 356.7mg||12 %|
|Potassium 1559.1mg||41 %|
|Total Carbohydrate 36.7g||11 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 31.4g|
|Protein 43g||61 %|
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Calories per serving: 602
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