Cod & Asparagus with Tomato Vinaigrette
Recipe Ingredients:
| 2 | lbs | cod fillets (1 1/2 in. thick), cut in 5 pieces |
| 1 | bunch | (about 1 1/4 lb) asparagus, woody ends snapped off |
| garlic-flavor nonstick spray | ||
| 1/2 | tsp | salt |
| 1/2 | tsp | pepper |
| 1 | cup | diced plum tomatoes |
| 1/4 | cup | olive oil & vinegar dressing |
| 2 | Tbsp | chopped fresh tarragon, basil, chives, parsley or dill |
| 10 | slices (each 3/4 in. thick) french bread |
Recipe Instructions:
| 1. | Preheat oven to 500F. Position racks to divide oven in thirds. Line two rimmed baking sheets with nonstick foil. |
| 2. | Place fish on one baking sheet; spread asparagus evenly on the other. Coat cod and asparagus with nonstick spray; sprinkle with salt and pepper. |
| 3. | Roast 10 to 12 minutes, switching position of pans halfway through cooking, until cod is just cooked through and asparagus are tender. |
| 4. | Mix remaining ingredients (except bread) in a bowl. Spoon over cod. Serve with bread. Yield: 5 servings. |
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