Serves 2

Preheat oven to 400°

1.
Slice 1 large or 2 medium size russet potatoes cleaned with skin on. (Like thick French fries)
Olive oil
Salt

In a large bowl, mix the potatoes, oil and salt with your hands
In the large rimmed baking pan, I used a large Pyrex, spread the potatoes and cook in oven 20 minutes.

2.
Fish
1 Lb. of fish, (usually frozen) any kind.
Salt and Pepper

Asparagus
1 bunch to serve two people

3. Move the potatoes to one side of the pan
S&P fish
Lay the fish in the center of the pan skin side down. (Easier to remove after cooking)
Add the asparagus to the other open side of the pan

4.
Sauce
2 TBSP lemon juice
2 TBSP dry white wine
½ tsp chopped garlic
½ tsp chopped shallot
5 TBSP very cold butter
Dash of parsley
4 lemon slices

Add lemon juice, then garlic and shallots to small fry pan and sauté.
Add the butter 1 TBSP at a time a swirl into the lemon juice until it melts. Swirl pan to keep from sticking
Once the butter is melted add a dash of parsley to it and pour some of it over the fish and asparagus.
Place the lemon slices on top of the fish.

5.
More Sauce
Add white wine to the remainder of the butter sauce, heat into the butter and pour the remainder over the fish.
Add little more parsley on top and salt and pepper to taste

6.
Add the pan w/the fish back into the oven and cook until the fish is firmly cooked. (~15 minutes)

Serve Hot