Quick Roast Fish, Asparagus, and Potatoes with Lemon-Caper Drizzle
Lemon-Caper Drizzle really dresses up this fish. To make, simply mix 3 tablespoons extra-virgin olive oil, 2 tablespoons each: chopped fresh parsley and dill, 2 tablespoons capers and 2 teaspoons caper juice, 1 thinly sliced scallion, and 1 1/2 teaspoons finely grated lemon zest. Drizzle any leftovers over tomorrow’s vegetables.
3/4 pound fish fillets such as trout, sole, catfish, or talapia, red snapper, cod, or turbot fillets
8 ounces each: snapped asparagus and thickly sliced red boiling potatoes
2 teaspoons extra-virgin olive oil
Salt and pepper
Spray a large (12- by 18-inch) rimmed baking sheet with vegetable cooking spray. Lay fish, asparagus, and potatoes 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. Spoon optional Lemon-Caper Drizzle over fish and vegetables and serve immediately with lemon wedges.