Healthy recipes - Cod and Asparagus with Tomato Vinaigrette

Cod and Asparagus with Tomato Vinaigrette

Ingredients

• 1 lb. Asparagus
• 4 tbsp. olive oil
• Kosher salt and pepper
• 1½ lb. cod fillet (1 1/2-in. thick)
• 3 plum tomatoes
• 1 tbsp. white wine vinegar
• 2 tbsp. fresh herbs (such as tarragon, basil, chives, parsley or dill)
• Bread, for serving

Directions

1. Heat oven to 425°F. On a large rimmed baking sheet, toss the asparagus with 1 Tbsp oil and 1/2 tsp each salt and pepper. Place the cod on a second rimmed baking sheet, drizzle with 1 Tbsp oil and season with 1/4 tsp each salt and pepper.
2. Roast both sheets at the same time until the asparagus is tender and the cod is opaque throughout, 10 to 15 minutes.
3. Meanwhile, in a small bowl, combine the tomatoes, vinegar, herbs and remaining 2 Tbsp oil. Spoon over the fish and serve with the asparagus and bread, if desired.