Looking for a dinner recipe that is delicious and nutritious?
Fish and fresh veggies are an unbeatable combination. Seasoned with bay leaves, these fish fillets are accompanied by fresh asparagus and cherry tomatoes.
- 1 pound fresh or frozen white fish fillets (such as tilapia, cod, or perch), 1/2 to
- 1 inch thick
- 1 pound fresh asparagus, trimmed
- 1 cup cherry or grape tomatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 fresh bay leaves, folded and rolled to release fragrant oils
- Crusty bread slices
- Lemon wedges
How to Prepare
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 425°F. Arrange fish in a 15×10-inch baking pan, tucking under any thin edges. Place asparagus and tomatoes around fish. Drizzle with oil and sprinkle with salt and pepper. Tuck bay leaves around vegetables and fish.
Bake 12 to 15 minutes or until fish flakes easily, asparagus is crisp-tender, and tomatoes are softened, tossing vegetables with bay leaves halfway through baking.
Remove and discard bay leaves. Serve fish, asparagus, and tomatoes with bread and lemon wedges.
Per Serving: 200 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 57mg; sodium 204mg; potassium 680mg; carbohydrates 6g; fiber 3g; sugar 3g; protein 26g; trans fatty acid 0g; vitamin a 1233IU; vitamin c 13mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 93mcg; vitamin b12 2mcg; calcium 44mg; iron 3mg.