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Tuesday, April 17 2018

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

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
1/2 - teaspoon kosher salt
1/4 - teaspoon black pepper
8 - fresh bay leaves, folded and rolled to release fragrant oils
Crusty bread slices
Lemon wedges

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.
NUTRITION FACTS (Roasted Asparagus, Fish, and Bay Leaves)

Per serving: 200 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 57 mg chol. , 204 mg sodium , 6 g carb. , 3 g fiber , 3 g sugar , 26 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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