Recipe for Roasted hake and asparagus with grilled chive butter from Thomasina Miers | sunday clothes

Butter is so deliciously reassuring, so simply lush, so easily able to transform any ingredient into something infinitely better that it's amazing there is no national shortage in these difficult times. Stack it in the freezer and get creative with ways to heal yours - or just pull out a packet and spread it on hot toast. Either way, things will get better.

Roasted hake and asparagus with grilled spring onion butter

The smokiness of charred onions and chipotle is tempered by the butter and lightened by coriander and lime: a pleasant companion for the sweet flavor of hake.

Preparation 10 minCooking 50 minFor 4-6 people

500g asparagus 500g each hake (or 4 fillets)

For the butter1 bunch of new onions, hulled3 unpeeled garlic cloves250g butter softened salted1 large bunch of coriander (about 60g)½ tsp Mexican oregano (optional) 1 tablespoon chipotle in adoboZest and juice of 1 limeSalt and black pepper

First make the butter. Place a frying pan over high heat, then add the spring onions and garlic cloves still in their skins, and grill, turning often, for seven to nine minutes, until the onions are tender. fully charred and garlic is tender.

Blitz the butter in a food processor until light and fluffy. Wash the cilantro and roughly chop the whole bunch, stems and all. Coarsely chop the grilled onions and remove the garlic flesh from its skin. Add everything to the butter, then add the oregano (if using), chipotle en adobo, and lime zest and juice, and mix again until smooth. Season generously with salt, taste and adjust by adding more chipotle or salt, if needed.

Heat the oven to 220 C (200 C fan)/425 F/ gas 7. Snap off the woody ends of the asparagus (freeze and use to make vegetable stock another time) and place the spears on a foil-lined baking sheet. Season, then pour two to three tablespoons of butter on top. Roast for 10 minutes, then cover with the fish, spread a 6-7mm layer of butter over the fish and season. Roast for about 15 minutes, until the fish is just cooked through and flakes easily and the asparagus tips are tender.

Serve with potatoes roast baby potatoes to dip in herb-spiced butter, and wedges of lime on the side.

The Guardian aims to publish sustainable fish recipes. Check the rankings in your region: United Kingdom; Australia; United States.