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Ingredients

• 1 lb cod, flounder or red snapper fillets
• 1/2 lb daikon radish, peeled, thinly sliced
• 1 lb fresh asparagus spears, cut into 1-inch pieces
• 1/4 cup dry sherry or Progresso® chicken broth (from 32-oz carton)
• 1/2 teaspoon salt
• 1 cup fresh cilantro leaves
• 1 cup fresh parsley sprigs
• 2 tablespoons lemon juice
• 1 tablespoon canola oil
• 1/2 teaspoon grated gingerroot
• 1/4 teaspoon grated lemon peel
• 1 green onion, cut into 1-inch pieces
• 3 cloves garlic, cut in half
• Dash salt, if desired
• Pine nuts, toasted

Description

Dinner Ready In 30 Minutes! Serve Your Family With Baked Fish Spooned With Parsley Paste Garnished With Pine Nuts.

Betty Crocker