Roasted fish and veggies
Food Group: Fish
|3/4 pound(s) fish fillets such as trout, sole, catfish, talapia, red snapper or cod|
|8 ounce asparagus|
|8 ounce fresh green beans|
|1 cup(s) heaping cup cherry tomatoes|
|2 tablespoon(s) EVOO|
|salt & pepper|
|2 tablespoon(s) Your favorite fresh herbs (basil, parsley, cilantro, dill, tarragon*)|
DO NOT PREHEAT OVEN: Spray a large (12- by 18-inch) rimmed baking sheet with vegetable cooking spray. Lay fish, green beans and tomatoes in a single layer on cookie sheet. Drizzle with the oil and lightly sprinkle with salt and pepper. Shake pan to evenly distribute. Set pan on bottom oven rack and turn oven to 400 degrees. Bake until fish is opaque and vegetables are tender-crisp, 15 to 17 minutes. Remove from oven. Sprinkle herbs evenly over fish. Serve immediately with lemon wedges.
Notes:*Tarragon is stronger than other herbs, so don't use more than a couple of teaspoons, making up the difference with parsley.