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1 lb. (450 g) red new potatoes, halved
1 tsp. olive oil
1 lb. (450 g) fresh asparagus spears, trimmed
4 tilapia fillets (1 lb./450 g)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 Tbsp. Kraft 100% Parmesan Light Grated Cheese
1 tsp. chopped fresh parsley
1/2 lemon, cut into 4 wedges
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How do I make it ?
Heat oven to 425ºF.
Toss potatoes with oil; place, cut sides down, on half of parchment-covered rimmed baking sheet. Bake 20 min.; turn potatoes.
Spread asparagus onto other side of baking sheet; bake 5 min. Meanwhile, place fish on separate parchment-covered baking sheet; brush with 2 Tbsp. dressing.
Add fish to oven with vegetables. Bake 10 min. or until potatoes are tender and fish flakes easily with fork. Drizzle vegetables with remaining dressing; toss to coat. Sprinkle Parmesan over vegetables; sprinkle parsley over fish. Serve with lemon wedges.
Kraft Kitchen Tips!
Prepare using Kraft Extra Virgin Olive Oil Greek Feta Dressing or KraftCalorie-Wise Zesty Italian Dressing.
Prepare using individually wrapped frozen tilapia fillets. Thaw in refrigerator before baking.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1.5 g
Cholesterol 50 mg
Sodium 230 mg
Carbohydrate 23 g
Fibre 3 g
Sugars 4 g
Protein 26 g
4 servings, 1/4 recipe (245 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.