Ingredients
300g new potatoes (smaller the better, halved if bigger)
2tbsp olive oil
packet of asparagus tips
1 1/2 handfuls of cherry tomatoes (smaller the better, or halved)
less than a tbsp of balsamic vinegar
300g cod steak/salmon
fresh basil leaves to garnish
Method
Heat oven to 200C fan.
Roast potatoes for 20mins, with a tbsp of oil. Add the asparagus and roast for another 15mins.
Add the cherry tomatoes and vinegar and nestle the fish among the veg. Drizzle with the remaining oil and roast for a final 10-15mins until fish is cooked.
Scatter torn basil leaves over the top and serve.