Chef notes
This recipe is such a good, quick meal. It’s a simple recipe that doesn’t take a lot of specific skills or special equipment, but it looks like you put a lot of work into it. The best part about this recipe is that the cooked fish can also be eaten cold, so it’s easy and delicious tossed in a salad too!
Technique Tips:
Use thick-cut asparagus so it will not wilt too much in the oven. Do the bend test for asparagus to see where it should be cut to avoid the tough, white bottom. Hold out the asparagus and bend in half. It will break at the point where it should be cut.
Use whole or large fillets rather than small, single-serving pieces of fish. Larger pieces of fish take longer to cook. Since fish is very lean, using smaller pieces means that the fish will cook quicker than the vegetables.
You can store the fish in an airtight container in the fridge for up to four days, or up to two months in the freezer.
Swap Options: Other vegetables could easily be swapped into this recipe. Just adjust the cooking time accordingly. I used my favorite herbs for seasoning the fish and vegetables, but you could swap in other herbs such as thyme, oregano and rosemary.
Dining and Cooking