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Home1 / My Health Videos2 / Recipes3 / Roasted Asparagus, Fish and Bay Leaves
Roasted Fish and Asparagus

Originally published at Better Homes and Gardens

Roasted Asparagus, Fish and Bay Leaves

A fast and delicious dinner! Combine fish filets with your favorite vegetables. Switch up the type of fish and veggies to create endless combinations!

Yield: 4 servings

Prep Time:
15 minutes

Cook Time:
12 minutes

Nutrition Facts

Per Serving: 200 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 57 mg cholesterol; 204 mg sodium. 680 mg potassium; 6 g carbohydrates; 3 g fiber; 3 g sugar; 26 g protein; 0 g trans fatty acid; 1233 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 2 mcg vitamin b12; 44 mg calcium; 3 mg iron;

Ingredients

  • 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

Directions

  1. Preheat oven to 425°F.
  2. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
  3. Arrange fish in a 15×10-inch baking pan, tucking under any thin edges.
  4. Place asparagus and tomatoes around fish.
  5. Drizzle with oil and sprinkle with salt and pepper.
  6. Tuck bay leaves around vegetables and fish.
  7. 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.
  8. Remove and discard bay leaves.

Serve fish, asparagus, and tomatoes with bread and lemon wedges.

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