One-Pan Pesto Crusted Fish with Asparagus and New Potatoes

Pretty colors, wonderful flavor and texture, AND nutrient-rich. This recipe also reduces the number of prepping bowls, pots and pans in preparing dinner, truly a one-dish meal. Well, I serve it with a salad so I guess it is a two dish meal. It can be a simple romaine and pea salad with CMF Basic Salad Dressing

Other salad options could be  Spinach and Orange Salad with Black Olives

or Kale, Apple and Cranberry Salad with Pumpkin Seeds 

To jump start another meal, I’ll add another 1/2 lb of fish. The leftovers (fish, asparagus and potatoes) can be tossed into a green salad and/or quinoa. Or made into a wrap with a hummus/bean spread of mashed avocado.

Variations

  • Pesto happens a lot in my kitchen pending what fresh herbs are growing: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro etc. I experiment with whatever I have on hand. It’s a great way to use up herbs that are at risk of going bad
  • Instead of asparagus, use green beans or broccoli (cut broccoli into 1-inch segments)
  • I’ve used a variety of potatoes: red-skinned, fingerling, Yukon, even sweet potatoes. I cut them into 2-inch chunks, leaving the skin on if they’re organic. If not organic, I peel the potatoes.
  • Instead pesto on the fish, I thin the pesto with add 1 – 2 tablespoons of fresh lemon, or even water and mix into the vegetables. In that case, I brush the fish with olive oil and place lemon slices on it
One-Pan Pesto Crusted Fish with Asparagus and New Potatoes
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Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Asparagus and New Potatoes
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss new potatoes with 1 1/2 tablespoons of the garlic olive oil.
  4. Place in oven and bake 15 minutes.
  5. Meanwhile, toss asparagus with remaining garlic olive oil and spread pesto over fish fillet with pesto.
  6. Remove roasting pan from oven, add asparagus to roasting pan. Make a space in the center of the potatoes and asparagus and place fish fillet there. Put roasting pan back in the oven and bake 15 minutes.
  7. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than cod), if not bake another 3 – 5 minutes or until done.
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Asparagus, Snap Peas and Green Beans with Mint

Serves 8

Setting out to create my Easter menu, asparagus was one of the first thoughts that came to mind. Ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver years ago, I associate asparagus with spring.
I’ve learned to look for tender stalks as they have the most delightful taste; beware those with thick stalks; they tend to be “woody” and flavor diminishes.
Snap peas at the Farmer’s Market were too delicious to pass up so they came home with the asparagus along with some delightfully crunchy fresh green beans. Steaming them seemed to be the way to go in to preserve as much of the crunch (and nutrients) of these lovely spring farm-fresh vegetables. And voila’, this dish came to be. Hello spring!

Note: The snap peas, green beans and asparagus can be steamed the day before; make sure not to overcook or they become mushy.

Variations:
– Add 2 tablespoons chopped toasted almonds (or other tree nut, pine nuts would make a special treat!)
– Use edamame instead of snap peas, or even frozen peas (defrosted)
– Serve over a bed of quinoa (adding the above nuts) for a lunch entrée

Asparagus, Snap Peas and Green Beans with Mint
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Asparagus, Snap Peas and Green Beans with Mint
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Ingredients
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Instructions
  1. Cut green beans in bite size pieces.
  2. Cut asparagus into bite-size pieces. Set aside asparagus tips.
  3. Steam green beans, asparagus (except for tips) and snap peas for 6 minutes. Add asparagus tips and steam another 2 or 3 minutes. Remove from steamer.
  4. Place on serving platter. Gently mix in mint and green onion.
  5. Sprinkle on salt, drizzle lemon juice and extra-virgin olive oil over the vegetables and gently mix again.
Recipe Notes

A Color My Food original recipe

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One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato

I like this meal because it reduces the number of prepping bowls, pots and pans, but also because of the wonderful flavors and textures, with the added bonus that it is nutrient-rich.

I used my  Cilantro Pesto but it can be any pesto, even store-bought pesto.  Pesto happens a lot in my kitchen pending what fresh herbs are growing in my pots: cilantro, arugula, mint, kale or a mix of herbs: parsley/basil/mint; cilantro/cilantro, experiment with what you have on hand; it’s a great way to use up herbs that are on the verge of going bad.

This recipe can be changed up a couple of ways:

  1. Instead of asparagus, use green beans or broccoli (cut the broccoli into 1 inch pieces to it cooks in the same time
  2.  If new potatoes are not on hand, use any other potato; just make sure to cut bite-size. Use sweet potatoes instead for brighter color and added nutrition. If using organic, I scrub well and leave the peel; if they are not organic, I peel the potatoes
  3. Instead of spreading the pesto on the fish, add a tablespoon or two of fresh lemon, or even water to the pesto and toss into the vegetables, mix well. Simply brush the fish with olive oil and place lemon slices on it.

Left overs make great wraps/burritos. I keep frozen whole wheat tortillas in my freezer to easily make lunch out of leftovers.

Jump start another dinner with this effort

  • Double the recipe on vegetables and toss with spinach, edamame or white beans and a balsamic vinaigrette the next night
  • Or scramble 6 eggs, mix in the vegetables, generously brush an oven-proof skillet with olive oil  and cook the frittata on the stove top until it begins to set. Sprinkle 2 tablespoons of shredded Parmesan cheese on top and finish cooking it in an oven preheated to 350. Serve with a green salad
  • Make a double batch of pesto and for dinner the next night, make Pasta with Pesto and White Beans
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
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Servings
4 servings
Servings
4 servings
One-Pan Pesto Crusted Fish with Mushrooms, Asparagus and Potato
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat oven to 400.
  2. Mix olive oil with minced garlic.
  3. In a roasting pan toss mushrooms with new potatoes, drizzle in garlic olive oil and toss well. Place in oven and bake 10 minutes, mix well and bake another 15 minutes.
  4. Meanwhile, make pesto and cover top of fish fillet with pesto.
  5. Remove roasting pan from oven, add asparagus and toss well. Make a hole in the center of the vegetables and place fish fillet in center. Put roasting pan back in the oven and bake 15 minutes.
  6. Test fish to make sure it is cooked in the middle (trout cooks faster than salmon which cooks faster than halibut), if not bake another 3 – 5 minutes or until done.
Recipe Notes

A Color My Food original recipe

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Lemon Zest Roasted Asparagus

Fresh, tender asparagus is a delectable taste of spring. It is also a wonderfully nutritious food, high in folate and vitamin K which improves bone health by improving calcium absorption.

For a weeknight dinner, place the Rosemary Honey-Glazed Salmon in the center of the baking sheet and roast salmon and asparagus together.
Serve with brown rice, quinoa or couscous mixed with a handful of finely chopped nuts.

Fresh asparagus
Lemon Roasted Asparagus
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Fresh asparagus
Lemon Roasted Asparagus
Print Recipe
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
8 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Adjust servings: people
Units:
Instructions
  1. Preheat oven to 350.
  2. Wash asparagus and trim the ends. Place on a large-rimmed baking sheet.
  3. Drizzle extra-virgin olive oil and lemon juice over asparagus, sprinkle lemon zest, salt and pepper on and toss.
  4. Place in oven and roast 8 – 10 minutes, toss and roast another 8 – 10 minutes until tips begin to brown.
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Asparagus and Barley “Risotto” with Tomatoes

Fresh, tender asparagus says “Hello Spring!” in a most deliciously way. Buying local means buying seasonal. Shopping at the local Farmer’s Market past couple years has become a marvelous way to connect with nature.

Ditto on the tomatoes.  The sun-ripe flavor of local fresh tomatoes is burst of sunshine in the mouth, utterly incomparable to the grocery store variety shipped from thousands of miles away. Because we are in Texas, tomatoes come early.

Asparagus and sunshine tomatoes join whole-grains for a nourishing meal in this recipe. I made it both as a one-dish dinner for weeknights and also as a lovely side dish with roasted fish fillets or sauteed chicken breasts and the Spinach Orange Salad or any green salad.

Variations:

  • Vegan: skip the Parmesan
  • Replace asparagus with green beans or broccoli
  • Replace barley with short-grain brown rice
Barley and Asparagus Risotto
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Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Barley and Asparagus Risotto
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Trim one-inch off the asparagus ends and cut into bite-size pieces.
  2. Over medium heat, warm up extra-virgin olive oil in saucepan. Add onion; sauté until transparent about 5 minutes. Add barley and garlic and toast 3 minutes, mixing occasionally. Add 2 cups broth and bring to a boil; reduce heat to medium-low, cover and simmer until liquid is absorbed, stirring frequently, about 7 minutes.
  3. Mix in 2 more cups broth and simmer over low heat until absorbed, stirring occasionally. Add 2 more cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 35 minutes. If it is dry, add another 1/2 cup of broth and place the asparagus on top, cover and steam asparagus for 8 - 10 minutes or until crisp-tender.
  4. Add tomatoes; stir in gently until heated through, about 3 minutes.
  5. Mix in cheese, arugula and lemon peel. Season with salt and pepper. Serve
Recipe Notes

Modified from

Epicurious: Toasted Barley and Asparagus Risotto

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