Try this quick and easy entrée for those days when you’re feeling low on energy.
When you’re too tired to prepare a balanced meal in the kitchen, this recipe will come in handy. It doesn’t require much effort and you can rest while the fish and asparagus bake.
Yield
Serves 1
Ingredients
6 to 8 spears asparagus, rinsed and with woody stems snapped off
1 4-ounce white fish fillet (sea bass, cod, halibut, or pollack)
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 tablespoon mixed fresh herbs (thyme, dill, basil, tarragon, and/or cilantro)
1 small lemon, thinly sliced
Instructions
- Preheat oven to 400 degrees.
- Cut one piece of parchment paper large enough to form a pouch around the fish.
- Spread asparagus in middle of paper.
- Pat fish dry and place it on top of asparagus.
- Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs.
- Top with several slices of lemon.
- Fold parchment completely over the fish to cover all ingredients, crimping the edges to ensure it is sealed.
- Transfer pouch to a baking sheet and place in the oven.
- Bake until fish is cooked through, about 20 minutes.
Nutritional Information
Calories
265 calories
Carbohydrates
1g
Cholesterol
0mg
Fat
17g
Fiber
0g
Protein
27g
Saturated Fat
3g
Sodium
390mg
Sugar
0g
