Roasted Asparagus, Fish, and Bay Leaves


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.

Roasted Asparagus, Fish, and Bay Leaves
Photo: Jacob Fox
Prep Time:
15 mins
Bake Time:
12 mins
Total Time:
27 mins


  • 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 tablespoon 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


  1. 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.

  2. 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.

  3. Remove and discard bay leaves. Serve fish, asparagus, and tomatoes with bread and lemon wedges.

Nutrition Facts (per serving)

200 Calories
9g Fat
6g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 200
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 57mg 19%
Sodium 204mg 9%
Total Carbohydrate 6g 2%
Total Sugars 3g
Protein 26g
Vitamin C 12.5mg 63%
Calcium 44mg 3%
Iron 3.2mg 18%
Potassium 680mg 14%
Folate, total 93mcg
Vitamin B-12 1.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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