Cod with Asparagus, Tomatoes & Olives
Prep time
Cook time
Total time
Serves: 4
  • 1 pound cod, fresh or frozen, thawed (or any white fish will work)
  • 1 pound asparagus, Trimmed
  • ½ pint grape tomatoes, halved
  • ½ cup mixed olives
  • 1 tablespoon capers
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup white wine
  • 1 lemon, zest & juice
  • salt
  • pepper
  • garlic powder
  1. Preheat oven to 400 degrees.
  2. Place fish into your 13x9 baking pan first and then add the asparagus around the outside of the pan.  Add in the tomatoes, olives and capers.
  3. Sprinkle the olive oil over everything.  Pour in the white wine.  Add the lemon juice and lemon zest on top of the fish.  Sprinkle generously with salt, pepper and garlic powder over fish and veggies.
  4. Bake for 25 minutes at 400 degrees.
  5. I served this straight from the baking dish with white rice.  If you use rice, you can drizzle some of the wine "juice" over the top ... delish!
Nutrition Information
Serving size: 1 filet Calories: 194 Carbohydrates: 9 Fiber: 3 Net Carbs: 6 Sugars: 3 Protein: 17 Fat: 7 Saturated Fat: 1 Weight Watchers Points Plus: 4 Weight Watchers SmartPoints: 5
Recipe by Skinny Me Recipes at