Baked Fish with Tomatoes, Capers, Garlic, Lemon and

Name: Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, tough ends trimmed; 1 1/4 teaspoons salt, divided; 3/4 teaspoon ground white pepper, divided; 3 tablespoons extra-virgin olive oil, divided; 4 (4-ounce) trout fillets; 1 (14.5-ounce) can diced tomatoes, drained; 1/4 cup capers, drained; 2 tablespoons garlic, thinly sliced; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest; 1 tablespoon chopped rosemary leaves

Servings: persons

1 pound asparagus, tough ends trimmed
1 1/4 teaspoons salt, divided
3/4 teaspoon ground white pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 (4-ounce) trout fillets
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup capers, drained
2 tablespoons garlic, thinly sliced
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary leaves

1
Preheat the oven to 425 degrees F.
2
Set a large 4-quart Dutch oven 3/4 filled with water over high heat.
3
Bring the water to a boil and add the asparagus.
4
Cook until the asparagus is tender, about 3 minutes.
5
Remove the asparagus from the Dutch oven and place immediately into ice water to cool.
6
Remove from the ice water and place on a sheet pan.
7
Season the asparagus with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper and drizzle with 1 tablespoon of the olive oil.
8
Place in the oven for 3 minutes to re-warm once the fish has been removed from the oven.
9
Season the fish fillets on both sides with the remaining salt and pepper and lay in a 11 by 7 1/2-inch casserole dish.
10
Add the tomatoes, capers, garlic, lemon juice, lemon zest, rosemary and remaining olive oil to the casserole and place in the oven.
11
Cook the fish until the flesh is lightly golden and flaky, about 10 minutes.
12
To serve the fish, divide the asparagus between 4 entree plates and lay a piece of fish with the tomatoes, capers, garlic and rosemary over the asparagus.
13
Serve immediately.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound asparagus, tough ends trimmed, 1 1/4 teaspoons salt, divided, 3/4 teaspoon ground white pepper, divided, 3 tablespoons extra-virgin olive oil, divided, and more.

Yes, Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions