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Roasted Fish, Potato And Asparagus With Dill Buttter


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400 g chat (baby) potatoes

2 tablespoons olive oil

2 x 200g firm white fish fillets, skin removed

1 bunch asparagus, trimmed and halved lengthways

1 tablespoon salted capers, rinsed and drained

40 g butter, melted

1 tablespoon dill leaves

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