This colorful, fragrant halibut, asparagus, tomato and rosemary dish is perfect for a spring time supper. Serve with some whole grain rice, couscous, or my new favorite, quinoa.
Cook Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 pound of fresh asparagus
- 1 1/2 cups cherry or grape tomatoes, halved
- 2-3 sprigs fresh rosemary
- 4 6-ounce halibut fillets
- 1 tbsp extra-virgin olive oil
- Juice of 1 lemon
- Freshly ground black pepper
Preparation:
Preheat oven to 400 degrees. Break woody ends off asparagus and lay stems in dish. Scatter cherry tomato halves on top. Lay rosemary sprigs on top. Place halibut fillets on bed of vegetables. Combine olive oil and lemon juice and drizzle over halibut. Sprinkle with black pepper, and roast uncovered for 18-20 minutes, until fish flakes with a fork.
Serve with quinoa, couscous or whole grain rice.
Serves 4.
Per Serving: Calories 260, Calories from Fat 70, Total Fat 7.8g (sat 1.2g), Cholesterol 54mg, Sodium 99mg, Carbohydrate 8.8g, Fiber 3.2g, Protein 38.6g
