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Quick Roast Fish, Asparagus, and Potatoes with Lemon-Caper Drizzle

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Quick Roast Fish, Asparagus, and Potatoes with Lemon-Caper Drizzle
 
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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 1½ teaspoons finely grated lemon zest. Drizzle any leftovers over tomorrow’s vegetables.
by:
Serves: Serves 2
Ingredients
  • ¾ 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
Instructions
  1. 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.
  2. 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.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

6 Comments

  1. Cassie Sue says

    This looks so simple, and to be able to prep in the morning and take 20 mins in the oven when I get home… it’s getting made next week!

    Reply

  2. Mary Frances Ellison says

    I made this the other night, and I had to tell you it was a revelation! I’m telling everyone I know about this method – it’s an absolutely fantastic way to cook fish and to get the whole meal on the table within 15-20 minutes. Thanks so much, Pam!

    Reply

  5. Ceptor says

    Made this tonight and everyone cleaned their plates. So delicious, easy to make and cleanup. Thanks!

    Reply

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