We love sheet pan meals for the oh so easy prep and clean up! This delicate fish roast has the best of Winter citrus, plus our fav spring veggie... asparagus! The combo is so bright and fresh it's sure to become a favorite.

What you need

1 bunch asparagus, ends trimmed
1 bunch broccolini, ends trimmed
1 orange, quartered
3 tablespoons Tessemae’s Lemon Garlic
Coarse salt and freshly ground pepper
4, 6 ounce cod or halibut filets
1 lemon, thinly sliced
1 grapefruit, segmented
¼ cup chopped parsley leaves
¼ cup shelled pistachios

What you do

1. Preheat oven to 425 degrees. Toss the asparagus, broccolini, orange quarters, and 2 tablespoons Lemon Garlic on a large rimmed baking sheet and season with salt and pepper.
2. Arrange the fish on top, drizzle with the remaining tablespoon Lemon Garlic and season with salt and pepper. Place a lemon slice on each piece of fish.
3. Roast until the fish is just cooked through and the asparagus is tender, 15 to 20 minutes.
4. Scatter the grapefruit, parsley and pistachios over the fish and serve immediately.