Captain of the Eversfield ship, Mark, gives his favourite take on our wild crispy cod fillets. Simple, fresh and quick to get from fridge to table for a delicious weeknight supper.
Preheat oven to 180°C/160°C fan/Gas Mark 4.
In a roasting tray pop a two small dollops of butter and place a cod fillet on each. Add another small knob of butter on the top of each and add the chopped leeks, peppers and asparagus to the tray.
Pour the white wine into the tray with half the lemon and a little seasoning. Bake for 20 minutes when the fish should be just cooked – still soft and moist – and the veg tender.
Meanwhile, add the new potatoes to a pan of cold, salted water and bring to the boil. Cook for 10-15 minutes until tender.
Serve the new potatoes tossed with a little butter, lemon juice and the chopped parsley, alongside the fish, vegetables and the juice from the roasting tray.