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  • 5 Ratings

Looking for a dinner recipe featuring fish and fresh veggies? Look no further! Seasoned with bay leaves, these fish fillets are accompanied by fresh asparagus and cherry tomatoes.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

prep:
15 mins
bake:
12 mins at 425°
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Preheat oven to 425°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.

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  • 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.

Nutrition Facts

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.
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Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0