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

Ingredients

  • 1 tablespoon chopped rosemary leaves
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons garlic, thinly sliced
  • ¼ cup capers, drained
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 4 (4-ounce) trout fillets
  • + 4 more ingredients
    • 3 tablespoons extra-virgin olive oil, divided
    • ¾ teaspoon ground white pepper, divided
    • 1 ¼ teaspoons salt, divided
    • 1 pound asparagus, tough ends trimmed

1. Preheat the oven to 425 degrees F.

View full recipe at SpringPad

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