Roasted Fish with Asparagus
Source of Recipe
Marla
List of Ingredients
Roasted Fish with Asparagus
1 1/8 pounds fresh or frozen skinless whitefish fillets or --
about 1/2 inch thick
other white-fleshed fish fillets
2 medium onion -- chopped
1 medium carrot -- chopped
1/4 cup reduced-sodium chicken broth
2 cloves garlic -- minced (1 teaspoon minced)
1/4 teaspoon kosher salt
1/4 teaspoon smoked paprika or paprika
1/4 teaspoon freshly ground black pepper
12 ounces fresh asparagus spears -- trimmed and bias-sliced
into 1-inch pieces (about 1 1/2 cups)
Recipe
OVEN: 450 degrees F
1. Thaw fish, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry
with paper towels. Cut fish into four serving-size pieces; set aside.
2. In a 2-quart rectangular baking dish, stir together onion, carrot, broth,
and garlic. Top with fish fillets, tucking under any thin edges. Sprinkle
with kosher salt, paprika, and pepper. Top with asparagus.
3. Bake, covered, for 15 to 20 minutes or until fish flakes easily when
tested with fork. Serve fish with vegetables.
PER SERVING: 176 cal., 6 g fat (1 g sat. fat), 65 mg chol., 249 mg sodium, 6
g carbo., 2 g fiber, 23 g pro.
Excellent and we both enjoyed it. One
fault...not enough seasoning in the recipe. I will definitely make this
again. Very pleasing to the eye as well. Changes Made/Products used: I had
to resort to using Catfish as that is all that I could find...no one had any
fish! I used 2 onions {recipe calls for 1}, Campbell's Low Sodium Chicken
Broth, several petite carrots I slide in rounds, no salt due to my diet
restrictions and McCormick Smoky Paprika. Upon serving I added Mrs Dash
Lemon Pepper, Mrs. Dash Southwestern Chipotle and freshly ground pepper.
Will probably add these to the fish the next I prepare this meal. It
reheated well today for dinner! MasterCook Nutritional Information is
correct for the changes I made and products I used.]
PREP: 20 minutes, BAKE: 15 minutes,
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