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Roast Dilled Scrod with Asparagus
Makes 4 servings
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Ingredients
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1
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bunch (12 ounces) asparagus spears, ends trimmed
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1
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teaspoon olive oil
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4
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(5-ounce) scrod or cod fish fillets
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1
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tablespoon lemon juice
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1
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teaspoon dried dill weed
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1/2
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teaspoon salt
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1/4
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teaspoon black pepper
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Paprika (optional)
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1. Preheat oven to 425°F.
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2. Place asparagus in 13×9-inch baking dish. Drizzle oil over asparagus. Roll asparagus to coat lightly with oil; push to edges of dish, stacking asparagus into two layers.
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3. Arrange fish fillets in center of dish. Drizzle lemon juice over fish. Combine dill weed, salt and pepper; sprinkle over fish and asparagus.
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4. Roast in oven 15 to 17 minutes or until fish is opaque in center and begins to flake and asparagus is crisp-tender.
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©Publications International, Ltd.
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Nutrients per Serving
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(1 scrod fillet with 1/4 of asparagus)
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Calories
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147
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Calories from Fat
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14 %
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Total Fat
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2 g
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Saturated Fat
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<1 g
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Cholesterol
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61 mg
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Carbohydrate
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4 g
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Fiber
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2 g
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Protein
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27 g
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Sodium
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379 mg
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Dietary exchanges
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1 Vegetable
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3 Meat
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