Ingredients:

• 4 cod fillets (4 oz. each)
• 3 cups fresh thin asparagus, trimmed
• 2 cups of cherry tomatoes, halved
• 2 Tbsp lemon juice
• 1 ½ tsp grated lemon zest

Directions:

1. Preheat oven to 375°F.
2. Place cod and asparagus in a 15x10x1-in. baking pan sprayed with zero-calorie nonstick cooking spray.
3. Brush fish with lemon juice; sprinkle with lemon zest.
4. Bake until fish just begins to flake easily with a fork, about 12 minutes.
5. Remove pan from oven. Serve warm and enjoy!