29 29
YIELD
5 servings
ACTIVE
7 minutes
TOTAL
20 minutes
2 LB COD FILLETS (1½ IN. THICK), CUT IN FIVE PIECES
1 BUNCH (ABOUT 1¼ LB) ASPARAGUS, WOODY ENDS SNAPPED OFF
GARLIC-FLAVOR NONSTICK SPRAY
½ TSP EACH SALT AND PEPPER
1 CUP DICED PLUM TOMATOES
¼ CUP OLIVE OIL AND VINEGAR DRESSING
2 TBSP CHOPPED FRESH TARRAGON, BASIL, CHIVES, PARSLEY OR DILL
10 SLICES (EACH ¾ IN. THICK) FRENCH BREAD
Heat oven to 500°F. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
Place fish on 1 baking sheet; spread asparagus evenly on the other. Coat cod and asparagus with nonstick spray; sprinkle with salt and pepper.
Roast 10 to 12 minutes, switching position of pans halfway through cooking, until cod is just cooked through and asparagus are tender.
Mix remaining ingredients (except bread) in a bowl. Spoon over cod. Serve with bread.
CALORIES 430 TOTAL FAT 7G SATURATED FAT 1G CHOLESTEROL 69MG SODIUM 1,032MG
TOTAL CARBOHYDRATES 50G DIETARY FIBER 4G PROTEIN 40G
