Herb-Crusted Baked Cod with Chive Butter and Roasted Asparagus

1Preheat your oven to 400°F (200°C).

2Place the Jersey Royal potatoes (12) in a medium pot, cover with cold salted water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside, keeping warm.

3In a small bowl, combine the softened butter, minced garlic (2 cloves), chopped chives, parsley, and thyme. Mix well and set aside.

4Pat the cod fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

5Spread half of the herb butter mixture evenly over the top of each cod fillet, pressing gently to adhere the herbs to the fish.

6Arrange the cod fillets on a baking sheet lined with parchment paper or a lightly oiled roasting pan.

7Toss the asparagus tips (1 lb) with olive oil (1 tablespoon), salt, and pepper, then spread them out in a single layer on a separate baking sheet.

8Place both the cod and asparagus in the preheated oven. Roast the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

9Roast the asparagus for 10-12 minutes, until tender but still crisp and slightly caramelized at the tips.

10While the cod and asparagus are roasting, gently reheat the remaining herb butter in a small saucepan over low heat until melted and fragrant.

11Drain the Jersey Royal potatoes (12) and transfer them to a serving dish. Toss with a small knob of the chive butter for extra flavor, if desired.

12To serve, place a cod fillet on each plate, spoon some warm chive butter over the top, arrange a portion of roasted asparagus alongside, and add a handful of Jersey Royals. Garnish with lemon wedges for squeezing over the fish.

13Enjoy immediately for the best flavor and texture.