Martha Stewart's Baked Herbed Fish with Asparagus
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Serves 4

Ingredients
200g asparagus, cut
3 tbsp olive oil
Salt and ground pepper
1 cup of panko bread crumbs
pinch of thyme
2 tbsp unsalted butter, melted and cooled slightly
4 fillets skinless firm white-fleshed fish (such as haddock, cod, tilapia etc)
Lemon wedges, for serving

Directions
1. Preheat oven to 220 degrees C, with rack in upper third. On a rimmed baking sheet, drizzle asparagus with 2 tbsp oil; season with salt and pepper. Toss to combine, then spread in a single layer. Roast until asparagus is tender and lightly browned, tossing halfway through, about 10 minutes.

2. Meanwhile, combine bread crumbs, thyme, 1/4 tsp salt, and 1/8 tsp pepper. Transfer breadcrumbs to a bowl.

3. Stir in butter with a fork.

4. Coat another rimmed baking sheet with remaining 1 tbsp oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve immediately, with asparagus and lemon wedges(which I forgot :X).

Macros per serving: Calories: 399kcal Carbs: 17g Fat: 19g Protein: 37g Sodium: 97g Fibre: 2g


Adapted from: Martha Stewart's Everyday Light