Pollock Baked with Asparagus and Tomatoes
Nutrition per serving
| Calories | 234 kcal |
| Protein | 42.2 g |
| Carbs | 10.2 g |
| Fats | 2.2 g |
| Saturated Fat | 0.3 g |
| Monounsaturated Fat | 0.2 g |
| Polyunsaturated Fat | 1 g |
| Sugars | 5.7 g |
| Fiber | 4.3 g |
| Sodium | 315 mg |
Ingredients
| Fish, pollock, Atlantic | |
| Asparagus | |
| Cherry Tomatoes | |
| Lemon Juice | |
| Black Pepper | |
| Sea Salt |
1. Pre-heat the oven to 200 C (390 F).
2. Place the asparagus and tomatoes on a large piece of foil and place the Pollock fillet on top, season with salt and black pepper and drizzle over the lemon juice. Wrap up with the foil and place in the oven to bake for 20-25 minutes.
3. Unwrap the foil and serve the fish, asparagus and tomatoes on a plate.