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

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Rated 5 stars out of 5
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  • Read 19 Reviews
Total Time:
35 min
Prep
25 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 19 reviews

  • on January 19, 2012

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    I really loved this dish! It was really easy and I used all of the leftover ingredients in my refrigerator. I will definitely make it again.

    people found this review Helpful.
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  • on January 19, 2012

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    Fantastic! My 3 and 5 year old girls loved it. I used flounder b/c it was fresh and left out the rosemary since I didn't have it and it was very, very good.

    people found this review Helpful.
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  • on October 03, 2011

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    Very easy -- I added cayenne to give the fish a kick and my wife loved it; we kept the fish in a bit longer in the oven; about 14 mins total and it was perfect -- great juicy, lemon garlic flavor; oh and instead of canned tomatoes I used fresh cherry tomatoes and diced them up w/ the garlic in my food processor; perfect!!

    people found this review Helpful.
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