| | Directions | | Thaw fish, if frozen. Rinse and pat dry. Cut into 4 serving size portions. Set aside. In a 2 quart rectangular baking dish stir together onion, carrot, broth, and garlic. Top with fish fillets, tucking under any thin edges. Sprinkle with salt, paprika, and pepper. Top with asparagus. Bake, covered, in a 450° oven for 15-20 minutes or until fish flakes easily when tested with a fork. Serve fish with vegetables. Nutrition Information: Calories: 176; Fat: 6 grams; Cholesterol: 65 mg; Sodium: 249 mg; Carbs: 6 g; Fiber: 2 g; Protein: 23 g |
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| Ingredients | | - |  | 1 pound fresh or frozen skinless whitefish or Alaskan cod |
| - | | 1/2 cup chopped onion |
| - | | 1/2 cup chopped carrot |
| - | | 1/4 cup reduced-sodium chicken broth |
| - | | 2 cloves garlic, minced |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon smoked paprika or paprika |
| - | | 1/4 teaspoon black pepper |
| - | | 12 ounces fresh asparagus spears, trimmed and sliced into 1 inch pieces |
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