Ingredients
- 3/4 cup 3/4 cup bottled favorite oil and vinegar salad dressing
- 1/4 cup 1/4 cup dry white wine
- 3 Tablespoons 3 Tablespoons Dijon mustard
- 1/4 cup 1/4 cup fresh chopped dill or tarragon
- 4 4 Alaska Cod fillets (6 to 8 oz. each), fresh or thawed
- 2 2 pounds fresh asparagus, trimmed
- 1/4 cup 1/4 cup Italian-style bread crumbs
- 2 Tablespoons 2 Tablespoons melted butter
Servings:
Units:
Instructions
- Whisk dressing, wine, mustard and dill together in a bowl. Reserve 1/4 cup marinade; place remainder in large resealable bag. Add Alaska
- Cod; seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes.
- Heat oven to 400F. Layer asparagus in baking dish; pour on reserved marinade. Sprinkle with bread crumbs; drizzle with melted butter.
- Roast, covered, for 10 minutes. Remove cover and continue to roast an additional 10 minutes or until asparagus is crisp-tender.
- While asparagus is cooking, remove cod fillets from marinade and transfer to baking sheet. Roast fillets for 10 to 15 minutes, cooking just
- until fish is opaque throughout. Serve with asparagus spears.
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