One-pan Roasted Asparagus and Halibut with Tomato-Lime Butter

One-pan Roasted Asparagus and Halibut with Tomato-Lime Butter

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  • Each serving
  • 380 cal
  • 23g fat (8g sat)
  • 75mg chol
  • 310mg sodium
  • 6g carbohydrate
  • 3g fiber
  • 38g protein

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound pencil-thin asparagus
  • Salt and pepper, to taste
  • 4 (1-inch-thick) halibut fillets (1 1/2 to 2 pounds)
  • 3 tablespoons butter, melted
  • 1 Roma tomato, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon lime zest
  • 1/2 lime, juiced

Directions

Preheat oven to 450° F.

Oil a shallow 12- by 18-inch baking pan with 1 tablespoon oil. Remove any tough ends from asparagus, and then toss with remaining 2 tablespoons oil, salt and pepper. Spread over 2/3 of the oiled baking pan.

Rinse fish and pat dry. Place on the other end of the oiled baking pan. Combine melted butter, tomatoes, herbs, zest and lime juice in a small bowl; brush or spoon over fish.

Roast, uncovered, for 10 to 12 minutes or until fish is opaque inside. Serve immediately.