Roast dill scrod with asparagus (Keto fish)

Makes 4 servings

• 1 bunch (12 ounces) asparagus spears, ends trimmed
• 1 teaspoon olive oil
• 4 scrod or cod fillets (about 5 ounces each)
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Paprika

1. Preheat oven to 425F (200C)
2. Place asparagus in 13 x 9-inch baking dish, drizzle with oil ; roll asparagus to coat lightly with oil, push to edges of dish, staking asparagus into two layer.
3. Arrange fish fillets in center of baking dish, drizzle with lemon juice.
4. Combine dill weed, salt and pepper, sprinkle over fish and asparagus and sprinkle paprika.
5. Roast 15 to 17 minutes or until asparagus is crisp-tender and fish is opaque in center and begins to flake when tested with fork.

Per serving

• Calories 147
• Total fat 2g
• Carbs 4g
• Net carbs 2g
• Dietary fiber 2g
• Protein 27g.

BON APPÉTIT