cod with herb butter sauce and spring vegetables | Schwartz

Ingredients

• 275 g (10 oz) baby new potatoes or Jersey royals
• 1 large shallot, sliced
• 75 ml (3 oz) white wine
• 2 tsp white wine vinegar
• 4 cod fillets
• 1 tbsp olive oil
• 75 g (3 oz) spring greens
• 12 asparagus stalks, cut into thirds
• 50 g (2 oz) peas
• 1/2 tsp garlic granules
• 1 tsp mixed herbs
• 125 g (5 oz) unsalted butter, cut into cubes
• 2 radishes, thinly sliced
• 4 tsp lemon juice
• sea salt mill adjustable