Creamy Garlic Cod and Asparagus Gratin

1.Preheat your oven to 190°C (375°F).

2.Place the halved Jersey Royal potatoes 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.

3.Meanwhile, toss the asparagus tips with olive oil, 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.

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

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

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

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

8.Pour the creamy garlic butter sauce evenly over the layered ingredients.

9.Sprinkle the grated Gruyère cheese generously over the top to form a cheesy crust.

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

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

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