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Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Yield:
4 servings (serving size: 1 fillet and 1/2 cup asparagus mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces. Toss asparagus and peppers with olive oil, and place on a jelly roll pan coated with cooking spray. Bake at 425° for 8 to 10 minutes or until crisp-tender, stirring occasionally. Remove from oven. Sprinkle with lemon juice, 3/4 teaspoon dill, and 1/4 teaspoon salt, tossing gently to coat. Set aside, and keep warm.

  • Arrange fillets on a jelly roll pan coated with cooking spray. Sprinkle fillets evenly with remaining 1/4 teaspoon dill, remaining 1/4 teaspoon salt, and black pepper. Bake at 425° for 10 to 12 minutes or until fish flakes easily when tested with a fork. Top with asparagus mixture. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

207 calories; fat 5.3g; saturated fat 0.9g; protein 34.7g; carbohydrates 4.3g; cholesterol 63mg; iron 2.2mg; sodium 388mg; calories from fat 24%; fiber 1.4g; calcium 64mg.
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