Baked Mediterranean Cod and Asparagus

I wasn't sure if I was going to like this meal since the topping sounded strange to me, but to my surprise it tasted great. The olives and the capers complemented the fish perfectly. Another healthy meal that was easy and quick which is always a big plus in my book. Enjoy!

Recipe:

2 tablespoons olive oil
4 cod fillets, skinned (1-½ pounds)
1 pound asparagus, trimmed
salt and pepper
¾ cup whole pimiento-stuffed green olives, coarsely chopped
⅓ cup chopped onion
¼ cup snipped fresh Italian (flat-leaf) parsley
2 tablespoons capers, drained
1 small jalapeño pepper, seeded and chopped
1 tablespoon white wine vinegar

1) Preheat oven to 475°F. Lightly spray a 15x10x1-inch baking pan with olive oil cooking spray. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 tablespoon olive oil. Sprinkle with salt and pepper. Bake for 5 minutes.

2) Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper. Bake 7 to 10 minutes more or until cod is opaque throughout and is slightly flaky.

3) In small bowl combine green olives, onion, parsley, capers, jalapeno pepper and vinegar. Season to taste with ground black pepper.

4) To serve, place cod and asparagus on a plate and top fish with olive mixture.

Notes: Fish is done when it becomes opaque throughout & the flesh bounces back when touched; use the tip of a knife to peek at the interior of the fish. Undercooked fish resists flaking and is translucent. Fish will continue to cook for 1-2 minutes off heat.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yields: 4 servings

Source: BHG