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Healthy Recipe by Pam Anderson author of The Perfect Recipe for Losing Weight and Eating Great (Houghton Mifflin, 2008)
Tarragon is stronger than the other herbs, so if you use it, don’t add more than a teaspoon to the mix.
SERVES 4
1 1/2 pounds fish fillets (trout, sole, catfish, tilapia, red snapper, cod, turbot)
1 tablespoon extra-virgin olive oil
Salt and ground white pepper
20 medium asparagus spears, tough ends snapped
1/4 cup chopped mixed fresh herbs (basil, parsley, cilantro, dill, tarragon; see headnote)
1/2 teaspoon finely grated lemon zest
1 lemon, quartered
Spray a large (18-by-12-inch) rimmed baking sheet with vegetable cooking spray. Arrange fish in a single layer on baking sheet, leaving room for asparagus. Spread 2 teaspoons of the oil over fish and sprinkle with salt and pepper. Toss asparagus with remaining 1 teaspoon oil and sprinkle with salt and pepper. Arrange asparagus in a single layer on baking sheet with fish.
Place on bottom rack of oven and turn oven to 400 degrees. Bake until fish is opaque and asparagus is tender-crisp, 15 to 17 minutes. Combine herbs and lemon zest and sprinkle evenly over fish. Serve immediately with lemon wedges.
About 253 calories per serving |
