Green asparagus with cod

Preheat the oven to 225 ° C.

Let the cod thaw.

Line the roasting pan or baking dish with parchment paper. Clean the unpeeled potatoes and cut into 2 x 2 cm cubes.

Distribute over the roasting pan or oven dish. Mix the potatoes with the oil and season with (freshly ground) pepper and salt.

Cut the cap of the bread roll garlic and put with the potatoes. Roast the whole in the oven in about 40 minutes until golden brown and done. Scoop occasionally.

Meanwhile, break the woody bottom of the asparagus and cut the asparagus diagonally in half. Scoop the oil through.

Dab the fish dry, brush with the tapenade and sprinkle with (freshly ground) pepper. Wrap each piece of fish in a slice of ham.

Take the potatoes out of the oven after 20 minutes and keep the garlic separate.

Spoon the potatoes with the asparagus and put the cod fillets on top. Put back in the oven and fry the fish in about 20 minutes until done.

Squeeze the puffed garlic cloves from the fleece and cut them fine. Mix with the crème fraîche and serve with the potato asparagus mixture.