HELLO, HEALTHY

Put a lit­tle spring in your prep with quick din­ners that spotlight the fresh­est in­gre­di­ents pop­ping up now.

Taste of Home - - April / May -

Grab some gar­den stars for weeknight din­ners that taste as fresh as the sea­son.

Cod & As­para­gus Bake

The lemon pulls this fla­vor­ful and healthy dish to­gether. You can also use grated Parme­san cheese in­stead of Ro­mano. —Thomas Fa­glon,

Som­er­set, NJ

Takes: 30 min. Makes: 4 serv­ings

4 cod fil­lets (4 oz. each) 1 lb. fresh thin as­para­gus, trimmed 1 pint cherry toma­toes, halved 2 Tbsp. lemon juice

1¹ ₂ tsp. grated lemon zest ¹₄ cup grated

Ro­mano cheese

1. Pre­heat oven to 375°. Place cod and as­para­gus on a 15x10x1-in. bak­ing sheet brushed with oil. Add the toma­toes. Brush fish with lemon juice; sprin­kle with lemon zest. Sprin­kle fish and veg­eta­bles with Ro­mano cheese. Bake un­til fish flakes eas­ily with a fork, about 12 min­utes.

2. Re­move pan from oven; pre­heat broiler. Broil cod mix­ture 3-4 in. from heat un­til veg­eta­bles are lightly browned, 2-3 min­utes.

Per serv­ing: 141 cal., 3g fat (2g sat. fat), 45mg chol., 184mg sod., 6g carb.

(3g sug­ars, 2g fiber), 23g pro.

Di­a­betic ex­changes:

3 lean meat, 1 veg­etable.

Cod & As­para­gus Bake

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