Grilled Fish with Asparagus and Cherry Tomatoes
A quick and healthy weeknight dinner featuring flaky grilled fish, charred asparagus, and burst cherry tomatoes, all finished with fresh herbs and a squeeze of lemon.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 35g
Ingredients
- 4 fillets white fish fillets
- 1 bunch asparagus
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 whole lemon
- 2 cloves garlic
- ¼ cup fresh parsley
- 1 to taste salt and pepper
Instructions
- 1
Preheat your grill to medium-high. Pat the 4 fish fillets dry and season both sides with salt and pepper.
- 2
Toss the 1 bunch asparagus and 2 cups cherry tomatoes with 2 tbsp olive oil, 2 minced garlic cloves, salt, and pepper.
- 3
Place the vegetables on the grill in a single layer. Cook for 5-7 minutes, turning occasionally, until asparagus is charred and tomatoes are blistered.
- 4
Move vegetables to a platter. Grill the fish fillets for 3-4 minutes per side, until opaque and flaky.
- 5
Squeeze the juice of 1 lemon over the fish and vegetables. Sprinkle with 0.25 cup chopped parsley and drizzle with remaining 1 tbsp olive oil. Serve hot.
Tools you’ll need
- grill or grill pan
- tongs
- mixing bowl
- platter
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