One-Pan Maple-Walnut Crusted Whitefish & Vegetables
Prep: 15 minutes
Roast: 25 minutes • Makes: 4 (1 fillet and 2/3 cup vegetable) servings
1 cup Weis Quality Chopped Walnuts
2 tablespoons lemon zest
2 tablespoons Weis Quality Pure Maple Syrup
1 teaspoon dried dill
1 pound asparagus, trimmed, cut into 2-inch pieces
1 sweet potato, peeled and sliced 1/8-inch thick
2 tablespoons Weis Quality Olive Oil
1/2teaspoon Weis Quality Salt
1/2 teaspoon Weis Quality Ground Black Pepper
4 skinless whitefish fillets (about 1-1/2 pounds)
1/4 cup Weis Quality Dijon Mustard
1.Preheat oven to 450°. Spray large rimmed baking pan with cooking spray. In medium bowl, stir walnuts, zest, syrup and dill.
2.In large bowl, toss asparagus, potatoes, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper; spread in single layer on prepared pan. Roast 15 minutes.
3.Coat fish with remaining 1 tablespoon oil; sprinkle with remaining 1/4 teaspoon each salt and pepper. Spread top of fish with mustard; press walnut mixture over mustard. Push vegetables to 1 side of pan; place fish on opposite side of pan.
4.Roast 10 minutes or until internal temperature of fish reaches 145° and vegetables are crisp-tender.
Approximate nutritional values per serving:
511 Calories, 30g Fat (3g Saturated), 87mg Cholesterol, 824mg Sodium,
22g Carbohydrates, 5g Fiber, 10g Sugars, 6g Added Sugars, 40g Protein