Cod Piccata and asparagus

Ingredients

• 450 g Cod fillets
• 400 g Asparagus, trimmed and chopped
• 60 ml Water
• 2 tbsp Lemon juice, fresh
• 2 tbsp Ghee
• 1/2 tsp Pepper, black ground
• 0.25 g Fine sea salt
• 2 tsp Capers, in vinegar, rinsed and drained
• 15 g Parsley, fresh, chopped

Method

1. Heat oven to 200C.
2. Pace asparagus in a baking dish.
3. Add water and top with cod fillets.
4. Sprinkle with lemon juice, salt, and pepper.
5. Spread the ghee over fish and sprinkle with capers.
6. Bake, uncovered for 15 minutes or until fish starts to flake easily.
7. Serve warm, sprinkled with fresh parsley.