White fish on green asparagus

White fish on green asparagus

One thing I love about being in Italy right now is the simplicity in the meals. It’s not unusual for a recipe with three simple ingredients to taste off-the-charts-good! When quality ingredients are combined with simple cooking methods, you can have a healthy and delicious dinner in minutes!

Here’s one of my favorite recipes for a light dinner or lunch. If it were me, I’d be pairing it with some white wine no matter what time of day it was!

Tuscan Fish Over Asparagus
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
393 calories
15 g
68 g
25 g
28 g
4 g
487 g
941 g
7 g
0 g
20 g
Nutrition Facts
Serving Size
487g
Servings
8
Amount Per Serving
Calories 393
Calories from Fat 217
% Daily Value *
Total Fat 25g
38%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 68mg
23%
Sodium 941mg
39%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
22%
Sugars 7g
Protein 28g
Vitamin A
51%
Vitamin C
61%
Calcium
14%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Fish
  1. 2 Lbs Fresh cod
  2. 10 Cherry tomatoes
  3. 1 Cup Black olives, pitted
  4. 2 Bunches Scallion
  5. 1/2 Cup White wine
  6. 1/2 Cup Water
  7. Fresh black pepper
  8. Salt
  9. 1/2 Cup EV olive oil
For Asparagus
  1. 1-1/2 pounds fresh asparagus, trimmed
  2. 1-1/2 cups grape tomatoes, halved
  3. 3 tablespoons pine nuts
  4. 3 tablespoons olive oil, divided
  5. 2 garlic cloves, minced
  6. 1 teaspoon kosher salt
  7. 1/2 teaspoon pepper
  8. 1 tablespoon lemon juice
  9. 1/3 cup grated Parmesan cheese
  10. 1 teaspoon grated lemon peel
Instructions
  1. Preheat the oven at 400F.
  2. In a large baking pan, place the cod evenly distributed.
  3. Cut the scallion in half and place them on the cod.
  4. Cut the cherry tomatoes and place them on the cod and some on the pan.
  5. Spread the olives over the cod and some on the pan.
  6. Add the water and wine in the pan.
  7. Drizzle the olive oil over the cod and the other ingredients.
  8. Sprinkle salt and pepper as desired.
  9. Now place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan.
  10. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.
  11. Bake fish and asparagus for about 20 minutes or just until asparagus is tender and the fish is cooked through. It is done when the fish easily flakes by touching it with a fork.
  12. Drizzle the asparagus with remaining oil and the lemon juice; sprinkle with cheese and lemon peel. Toss to combine.
Notes
  1. Fish Recipe came from Cooking with Nonna - http://cookingwithnonna.com/italian-cuisine/baked-cod-with-scallions-and-olives.html#sthash.GlhEYC54.dpuf
  2. Asparagus Recipe came from Taste of Home http://www.tasteofhome.com/recipes/tuscan-style-roasted-asparagus
beta
calories
393
fat
25g
protein
28g
carbs
15g
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Gluten-Free Food Crawl http://www.gffoodcrawl.com/


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