Serve w/ roasted new potatoes. They'll need to cook for 20-25 min. Start them on the bottom rack of the oven while you prep this recipe and cook fish on middle rack
Source: eating well mag mar/april 2018
Oven to 450. baking sheet w/ pam
Thinly slice 1/2 cup asparagus and set aside. Toss remaining asparagus w/ 1 Tbls EVOO and 1/4 tsp es salt, pepper. Spread on baking sheet. Place fish on top of asparagus. Drizzle fish w/ 2 Tbls lemon juice and 1 Tbls EVOO and season w/ 1/4 tsp ea salt, pepper. Roast until the fish flakes easily w/ a fork, 6-10 min.
Meanwhile, combine reserved asparagus w/ zest, parsley, garlic, 2 Tbls oil and remaining 2 Tbls lemon juice in lg bowl. Serve the gremolata on top of fish. 241 cal.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 63 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 68mg | 21 % | |
Sodium 76.1mg | 3 % | |
Potassium 733.2mg | 19 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 3.9g | ||
Protein 24.9g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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