Ingredients
Scale
- 2 small white fish fillets (tilapia, cod, or similar)
- 1 tbsp olive oil (divided)
- 1 tsp dried Italian herbs (or a mix of parsley, basil, oregano)
- Salt & freshly cracked black pepper, to taste
- 1 cup asparagus spears, trimmed
- 1 ripe avocado, sliced or halved
- 1 cup cherry tomatoes, halved
Instructions
- Season the fish fillets with ½ tbsp olive oil, Italian herbs, salt, and pepper.
- Grill or pan-sear the fish over medium heat for 3-4 minutes on each side until cooked through.
- In the same pan, sauté asparagus with the remaining olive oil, salt, and pepper for about 3-4 minutes until tender-crisp.
- Slice the avocado and halve the cherry tomatoes.
- Arrange the grilled fish on a plate alongside asparagus, avocado slices, and cherry tomatoes. Garnish with extra herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 2g
- Sodium: 260mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 60mg