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