夢のうっかり

Lowfat doesn’t have to mean low in flavor, as this protein-packed dish proves with roasted cod dressed in a flavorful mix of plum tomatoes and fresh tarragon, alongside French bread and asparagus.

By Woman's Day Kitchen

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Nutritional Information


Calories259
Total Fat12g
Saturated Fat1g
Cholesterol62mg
Sodium334mg
Total Carbohydrate6g
Dietary Fiber3g
Sugarsn/a
Protein33g
Calcium--
My Plate Inspired

Ann Stratton

Serves: 5

Total Time: 20 min

Prep Time: 15 min

Ingredients
U.S. Metric Conversion chart

1 pound(s) asparagus, trimmed
4 tablespoon(s) olive oil
Kosher salt and pepper
1 1/2 pound(s) cod fillet (1 1/2-in. thick), cut into four pieces
3 plum tomatoes, diced
1 tablespoon(s) white wine vinegar
2 tablespoon(s) fresh herbs (such as tarragon, basil, chives, parsley or dill), chopped
Bread, for serving

Directions

Heat oven to 425°F. On a large rimmed baking sheet, toss the asparagus with 1 Tbsp oil and 1/2 tsp each salt and pepper. Place the cod on a second rimmed baking sheet, drizzle with 1 Tbsp oil and season with 1/4 tsp each salt and pepper.
Roast both sheets at the same time until the asparagus is tender and the cod is opaque throughout, 10 to 15 minutes.
Meanwhile, in a small bowl, combine the tomatoes, vinegar, herbs and remaining 2 Tbsp oil. Spoon over the fish and serve with the asparagus and bread, if desired.