Creamy Pesto Fish

Ingredients:

• 1 lb frozen white fish, such as tilapia
• 1/4 cup mayonnaise
• 1 tomato, chopped
• 2 tbsp pesto

Pesto sauce

• 3 spears asparagus
• 1 tbsp parmesan cheese
• 1 garlic clove
• 1 tbsp EVOO
• 2 tbsps chicken stock
• salt and pepper, to taste

Directions:

Prep Time: 5 min Total Time:20 min Yield: 4 

1. Preheat oven to 450 degrees. While preheating, parboil or steam asparagus.
2. Rinse and dry, trim off spear tips and set aside.
3. Puree the rest with chicken stock, then add Parmesan cheese and pulse.
4. Sauté garlic in oil 3 min., discard garlic.
5. Mix oil with puree, season w/ salt and pepper, heat through.
6. Place frozen fixh in 13x9-inch baking dish.
7. Combine mayo and pesto and spread over fish, sprinkle with tomatoes and asparagus spear tips.
8. Bake 15 min. or until fish flakes easily.

Approx. Calories 157 per serving