Creamy Garlic Cod and Asparagus Gratin

1Preheat your oven to 190°C (375°F).

2Place the halved Jersey Royal potatoes (300 g) in a pot of salted water and bring to a boil. Cook for 10-12 minutes until just tender but still firm. Drain and set aside.

3Meanwhile, toss the asparagus tips (200 g) with olive oil (1 tablespoon), a pinch of salt, and pepper. Spread them on a baking tray and roast in the oven for 8-10 minutes until tender but still crisp. Remove and set aside.

4In a medium saucepan, melt the butter over medium heat. Add the minced garlic (3 cloves) and cook gently for 1-2 minutes until fragrant but not browned.

5Pour in the double cream (200 ml) and bring to a gentle simmer. Add lemon zest (1 teaspoon), salt, and pepper to taste. Let the sauce thicken slightly, about 3-4 minutes, stirring occasionally.

6Lightly butter a medium-sized gratin dish. Arrange the cooked Jersey Royals evenly on the bottom.

7Layer the cod chunks over the potatoes, then scatter the roasted asparagus tips (200 g) on top.

8Pour the creamy garlic (3 cloves) butter sauce evenly over the layered ingredients.

9Sprinkle the grated Gruyère cheese (100 g) generously over the top to form a cheesy crust.

10Bake in the preheated oven for 20-25 minutes until the cheese is golden brown and bubbling, and the cod is cooked through and flaky.

11Remove from the oven and sprinkle with chopped fresh chives (2 tablespoons) for a fresh, herbal finish.

12Allow the gratin to rest for 5 minutes before serving to let the flavors meld and the sauce thicken slightly.