One-pan Roasted Asparagus and Halibut with Tomato-lime Butter
Serves: 4 to 6
This simple meal takes advantage of the freshest flavors of spring. It’s quick and easy to prepare, making it ideal for busy weeknights.
Ingredients
- 3 tablespoons olive oil
- 1 pound pencil-thick asparagus
- Sea salt and freshly ground pepper, to taste
- 4 1-inch thick halibut fillets, about 1 1/2 to 2 pounds
- 3 tablespoons butter, melted
- 1/4 cup roasted tomatoes (available in the PCC Deli), minced
- 1/4 teaspoon each dried thyme and oregano
- 1/4 teaspoon lime zest
- Juice of 1/2 lime
Preparation
Oil a shallow 12" x 18" baking pan with 1 tablespoon of the olive oil. Clean and dry the asparagus. Remove any tough ends, and then toss the asparagus with remaining 2 tablespoons olive oil, salt and pepper to taste. Spread over 2/3 of the oiled baking pan.
Rinse the fish and pat dry. Place on the other end of the oiled baking pan. Combine the melted butter, roasted tomatoes, herbs, zest and lime juice in a small bowl. Brush or spoon over the fish. (This portion of the recipe can be made in advance.) Cover and refrigerate until ready to roast.
Preheat oven to 450° F. Place uncovered pan of asparagus and fish in the oven and roast for 10 to 12 minutes or until the fish is opaque inside. Serve immediately.
Recipe by , PCC's Demo Coordinator
Source: PCC Natural Markets April 2008
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