Baked Cod with Mashed Potatoes and Asparagus

Ingredients

• cod fillet 130 g
• potatoes 210 g
• asparagus 134 g
• olive oil 1 tbsp
• butter 1 tsp
• salt to taste
• black pepper to taste
• milk 2 tbsp

Method

1. Prepare the potatoes. Peel the potatoes and cut them into evenly sized chunks, about 2-inch pieces. This helps them cook evenly.
   Tip: Use a sharp knife and be careful while peeling and cutting.
2. Boil the potatoes. Place the chopped potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are very tender when pierced with a fork, about 15 minutes.
   Tip: Start with cold water to ensure even cooking.
3. Prepare the asparagus. While potatoes are boiling, wash and trim the asparagus by snapping off the woody ends. You can do this by bending the stalk until it naturally breaks.
   Tip: Use fresh asparagus for the best flavor.
4. Steam the asparagus. Place the asparagus in a steaming basket over boiling water. Cover and steam for about 5-7 minutes until tender but still crisp.
   Tip: Test doneness by piercing with a fork; it should be tender but not mushy.
5. Preheat oven and prepare cod. Preheat your oven to 400°F (200°C). Place the cod fillet on a baking tray lined with parchment paper or lightly greased with olive oil. Drizzle 1 tbsp olive oil over the cod and season with salt and freshly ground black pepper.
   Tip: Use a brush or your fingers to evenly coat the fish with olive oil.
6. Bake the cod. Bake the cod in the preheated oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
   Tip: Check the thickest part of the fillet to ensure it is cooked through.
7. Mash the potatoes. Drain the cooked potatoes well. Return them to the pot or a bowl. Add 1 tsp butter and 2 tbsp milk (optional). Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
   Tip: Warm the milk slightly before adding to keep the potatoes hot.
8. Plate and serve. Place the mashed potatoes on a plate, arrange the baked cod fillet beside it, and add the steamed asparagus. Optionally, drizzle a little olive oil over the asparagus for extra flavor.
   Tip: Serve immediately to enjoy the meal warm and fresh.

Pro tips

• To prevent the cod from drying out, avoid overbaking; check it a few minutes before the end of cooking time.
• For extra flavor, you can add a squeeze of lemon juice over the baked cod before serving.