Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus

Recipe courtesy Emeril Lagasse, 2007

Show: Emeril LiveEpisode: Healthy in a Hurry (NASCAR)

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 10 min
Total:: 35 min

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Ingredients

1 pound asparagus, tough ends trimmed
1 1/4 teaspoons salt, divided
3/4 teaspoon ground white pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 (4-ounce) trout fillets
1 (14.5-ounce) can diced tomatoes, drained
1/4 cup capers, drained
2 tablespoons garlic, thinly sliced
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary leaves

Directions

Preheat the oven to 425 degrees F.

Set a large 4-quart Dutch oven 3/4 filled with water over high heat. Bring the water to a boil and add the asparagus. Cook until the asparagus is tender, about 3 minutes. Remove the asparagus from the Dutch oven and place immediately into ice water to cool. Remove from the ice water and place on a sheet pan. Season the asparagus with 1/4 teaspoon of the salt and 1/4 teaspoon of the white pepper and drizzle with 1 tablespoon of the olive oil. Place in the oven for 3 minutes to re-warm once the fish has been removed from the oven.

Season the fish fillets on both sides with the remaining salt and pepper and lay in a 11 by 7 1/2-inch casserole dish. Add the tomatoes, capers, garlic, lemon juice, lemon zest, rosemary and remaining olive oil to the casserole and place in the oven. Cook the fish until the flesh is lightly golden and flaky, about 10 minutes.

To serve the fish, divide the asparagus between 4 entree plates and lay a piece of fish with the tomatoes, capers, garlic and rosemary over the asparagus. Serve immediately.

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Comments & Reviews

recipe Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
S Germantown, TN 06-24-2009
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Good but Made slight alterations / Lost the "Bam"
Rated: 4 stars out of 5

Hi Emeril! I found this recipe when I searched the site for "fish". I hadn't pre-planned this meal so, I only had 90% of... the ingredients on hand. [No asparagus bed, subbed the white pepper with lemon pepper, used dried rosemary instead of fresh, and fresh Turbot instead of Trout...] So that probably explains the lack of "bam". I thought the blend of flavors was light but, still very interesting. The garlic and the tomato and the the olive oil with capers did a happy dance in the bottom of the dish. However, my young children and husband said it lacked kick but, still liked it. It was so fast and easy (and yummy to me...) that I'd cook it again in a heartbeat. With all of the proper ingredients next time. Thanks, Susannah Memphis, TNRead more
recipe Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
CLARA Miami, FL 06-19-2009
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Excellent, easy and delicious!
Rated: 5 stars out of 5

Hello Emeril, I have cooked this fish recipe many times and everytime it comes out better. My family really like it. It... is very complementary since fish is the least favorite for my family to eat, but this recipe was the one that won their hearts. Thank you for always inspiring me with new recipies! I have learn plenty from you and we love you in our home! Clara Miami, FLRead more
recipe Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
Tanya San Marcos, TX 03-27-2009
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just keep searching.
Rated: 1 stars out of 5

just gross. wasted really good fish.
recipe Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
Patty Mesa, AZ 03-27-2009
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great presentation and easy to prepare
Rated: 5 stars out of 5

This dish was very easy and used ingredients I had on hand. I used breaded filets as that was all my store had, and it... worked just fine. It tasted delicious and my husband was impressed with the presentation. I can't wait to make it for guests!Read more
recipe Baked Fish with Tomatoes, Capers, Garlic, Lemon and Rosemary over Blanched Asparagus
Marie Eagle, ID 01-08-2008
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Delicious (my grandson would say Yummy!)
Rated: 5 stars out of 5

This dish is absolutely wonderful. It is easy to prepare and healthy as well. I did make some substitutions. I used Mahi Mahi... instead of trout fillets and chopped, fresh tomatoes instead of canned ones. I served it on the asparagus and added my favorite brown rice. It turned out fabulous. Thanks Emeril!Read more