Boil the whole potatoes in water for 20-25 mins,
or 30 mins if large. Add the button onions for the
final 8-10 mins of cooking time. Drain. Halve
the potatoes into a bowl and season. Halve the
button onions if large, ready to sauté before
serving. Whisk together the olive oil and lemon
juice, then stir into the potatoes (see Gary’s tip,
right). Keep warm.
Trim and peel the asparagus. Place in a pan
of boiling salted water for 2-3 mins until tender.
Plunge immediately into iced water to prevent
overcooking. Mix the crème fraîche and enough
of the capers to suit your taste.
Lightly flour the skinned side of the haddock,
then season the other side. Heat the olive oil in a
large frying pan, then place the fish, floured side
down, in the pan and cook over a medium-hot
heat for 5-6 mins until golden brown. Turn the
fish, add a knob of butter and baste it over the
fish, then cook for a further 2 mins. Remove the
pan from the heat and leave the fish to continue
cooking in the warmth of the pan for a further
1-2 mins – this will finish cooking the fish without
While frying the fish, melt a knob of butter in
another pan and, when sizzling, fry the button
onions to a golden brown. Add the cherry
tomatoes and asparagus to the pan to warm
through, then season. Stir this into the potatoes.
Spoon the potatoes onto warm plates, drizzle
some of the salad dressing around, then drizzle
with spoonfuls of the crème fraîche. Sit the fish on
top and serve the remaining caper crème fraîche