One Pan Mahi Mahi and Asparagus

Ingredients

10 oz. Mahi Mahi fillets cut into 3 oz. portions (approx.)

1 bunch asparagus

1 ½ tablespoons butter

2 teaspoons olive oil, plus more for drizzling

1 lemon

1 teaspoon Old Bay Seasoning

1 tablespoon grated parmesan cheese

Salt and pepper

Directions

Preheat oven to 425 degrees.

Cut and rinse fillets and pat dry. Wash and “trim” asparagus by snapping ends off, pat dry.

Pour olive oil on one half of a baking sheet.  Roll asparagus in olive oil to coat.

Sprinkle with salt and pepper.

Sprinkle Mahi Mahi pieces (both sides) with Old Bay Seasoning, pepper, and salt.

Place butter on the other side of the sheet pan (opposite the asparagus) and arrange Mahi Mahi pieces around it so the butter is in the center of the fish. 

Grate zest from one half of the lemon over fish and asparagus.  Cut the lemon in half, saving half for serving.  Cut the remaining piece in slices and lay on top of the fish and butter.

Sprinkle parmesan over the asparagus.

Bake for 10 to 12 minutes- then check the asparagus (baking time for the asparagus will depend on the thickness of the spears). 

When the asparagus is crisp tender, remove from the oven and continue to bake the fish for a few minutes more until it flakes when pierced with a fork.

Serve with lemon wedges.