Cod & Asparagus with Tomato Vinaigrette

2 lb. cod fillets (1-1/2" thick), cut into 5 pieces
1 bunch asparagus, woody ends cut off
1/2 tsp. each salt and pepper
1 cup diced plum tomatoes
1/4 cup olive oil and vinegar dressing
2 Tbsp. chopped fresh tarragon, basil, chives, parsley or dill
10 slices 3/4" thick French bread
Garlic-flavor cooking spay

Preheat the oven to 500 degrees. Position racks to divide the oven in thirds. You’ll need 2 rimmed baking sheets lined with nonstick foil.

Place fish on 1 baking sheet, spread asparagus evenly on the other. Coat cod and asparagus with cooking spray, sprinkle with salt and pepper.

Roast 10 to 12 minutes, switching position of pans halfway through cooking, until cod is just cooked through and asparagus are tender.

Mix remaining ingredients (except the bread) in a bowl. Spoon over cod. Serve with the bread.

Serves 5