Asparagus And Pickerel Sheet Pan Dinner Recipes

ASPARAGUS AND PICKEREL SHEET PAN DINNER

Asparagus and Pickerel Sheet Pan Dinner image

It's hard to beat this local, seasonal sheet pan dinner for flavor, color, nutrition and ease of preparation. Just five ingredients and 30 minutes from start to finish. Don't have pickerel or walleye - try cod, tilapia, halibut or other tender, flaky white fish.

Provided by Getty Stewart

Number Of Ingredients 6

Ingredients

1 lb multi-colored mini potatoes
1-2 Tbsp canola oil, divided
1 1/2 tsp lemon pepper finishing salt, divided
1 lb fresh asparagus, trimmed and cut to 2"
4 pickerel fish fillets
1/2 lemon, sliced for garnish (optional)

Steps:

Preheat oven to 400°F/204°C.
Wash and slice potatoes in half. Pat dry. Toss with a drizzle of oil and 1/2 tsp lemon pepper salt to coat evenly. Place on sheet pan, cut side down spaced apart. Bake for 5 minutes.
Wash and trim asparagus. Pat dry. Cut to 2" (5 cm) lengths. Toss with a drizzle of oil and 1/4 tsp lemon pepper salt to coat evenly. When potatoes have baked for 5 minutes add asparagus to pan.
Pat fish dry. Coat evenly with a drizzle of oil. Sprinkle with 1/2 tsp of lemon pepper salt. Cut fillets in half. Place pieces on top of asparagus and potatoes. Bake for 10 minutes.
At 10 minutes, check fish and vegetables, turn fish over and add lemon slices if using. Return to oven for another 5 to 8 minutes as needed. Fish should be flaky, opague, white with an internal temperature of 158°F/70°C.
Serve immediately with hot lemon slices.

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