Roasted potatoes, fish fillet and asparagus

Name: roasted potatoes, fish fillet and asparagus
Total time: 20 min
Yield: 4
Ingredients: 50 gram breakfast bacon; 2 egg; 1 tablespoon thyme; 600 gram potatoes with skin; 3 tablespoon olive oil; 1 forest white asparagus; 1 forest green asparagus; 4 fish fillet

Ingredients

Directions

Preheat the oven to 200ºC.
Fry the bacon in a dry, hot frying pan until crispy. Drain on kitchen paper and crumble.
Peel the eggs and finely chop them. Put the bacon crumbs and thyme through.
Cut the potatoes in half and shake them on a baking tray with 2 tablespoons of oil and a good pinch of (sea) salt. Slide in the top of the oven and bake for about 10 minutes.
Cut the woody end of the asparagus and lay the asparagus between the potatoes. Shake for a while and cook for another 10 minutes.
Dab the fish fillet dry with kitchen paper. Roll up thin fillets and stick tight. Brush the fish with oil and sprinkle with salt and pepper. Place the fish with the potatoes and asparagus on the baking tray and bake for another 8-10 minutes.
Serve everything from the oven on a pre-heated dish. Sprinkle with the chopped egg with bacon.