White Fish & Asparagus Recipe
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 1
Ingredients:
- 6-8 spears of asparagus, rinsed and with woody stems snapped off
- 1 4-ounce white fish fillet (sea bass, cod, halibut or pollack)
- 1 tbsp extra-virgin olive oil
- Salt and pepper to taste
- 1 tbsp mixed fresh herbs (thyme, dill, basil, tarragon and/or cilantro)
- 1 small lemon, thinly sliced
Instructions:
- Preheat oven to 400 degrees F.
- 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.
* Adapted from Memorial Sloan Kettering Cancer Center
