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
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;
- 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
- Preheat oven to 425°F.
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
- 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.