- 1 pound fresh or frozen skinless whitefish fillets or other white-fleshed fish fillets, about 1/2 inch thick
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/4 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon smoked paprika or paprika
- 1/4 teaspoon black pepper
- 12 ounces fresh asparagus spears, trimmed and bias-sliced into 1-inch pieces
- Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size portions; set aside. In a 2-quart rectangular baking dish stir together onion, carrot, broth, and garlic. Top with fish fillets, tucking under any thin edges. Sprinkle with salt, paprika, and pepper. Top with asparagus.
- Bake, covered, in a 450 degrees F oven for 15 to 20 minutes or until fish flakes easily when tested with a fork. Serve fish with vegetables.