Crisp Cod with New Potatoes, Pancetta & Asparagus – Love and Cook

Ingredients

• 4 x 175 to 200g each cod fillets (skin on)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• sea salt & black pepper
• 600 g Jersey Royal (or any small new potatoes)
• a pinch saffron
• 2 tablespoons extra virgin olive oil
• sea salt flakes
• black pepper freshly ground
• 250 g cherry tomatoes (on the vine)
• 150 g pancetta (cut into small cubes)
• 300-400 g samphire or asparagus (or a mix of both)
• 1 lemon (zested and juiced)
• 3-4 tablespoons cream
• 1/2 cup white wine
• 1 tablespoon white wine vinegar
• small handful spring onion greens (or chives, finely chopped, optional)