Serving Size:1 fillet, 2 1/2 ounces asparagus, and 1/4 cup tomatoes
Bake:12 mins 425°F
Roasted Asparagus, Fish, and Bay Leaves
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 425 degrees F. Arrange fish in a 15x10-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.