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Main Course: Cod & Asparagus with Tomato Vinaigrette -

Cod & Asparagus with Tomato Vinaigrette

Recipe Ingredients:

2lbscod fillets (1 1/2 in. thick), cut in 5 pieces
1bunch(about 1 1/4 lb) asparagus, woody ends snapped off
garlic-flavor nonstick spray
1cupdiced plum tomatoes
1/4cupolive oil & vinegar dressing
2Tbspchopped fresh tarragon, basil, chives, parsley or dill
10slices (each 3/4 in. thick) french bread

Recipe Instructions:

1.   Preheat oven to 500F. Position racks to divide oven in thirds. Line two rimmed baking sheets with nonstick foil.
2.   Place fish on one baking sheet; spread asparagus evenly on the other. Coat cod and asparagus with nonstick spray; sprinkle with salt and pepper.
3.   Roast 10 to 12 minutes, switching position of pans halfway through cooking, until cod is just cooked through and asparagus are tender.
4.   Mix remaining ingredients (except bread) in a bowl. Spoon over cod. Serve with bread.

Yield: 5 servings.
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