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

Ingredients

• 1 pound asparagus, tough ends trimmed
• 1 ¼ teaspoons salt, divided
• ¾ 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
• ¼ cup capers, drained
• + 4 more ingredients
• • 2 tablespoons garlic, thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped rosemary leaves

1. Preheat the oven to 425 degrees F.

View full recipe at SpringPad