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Roasted Halibut with Lemony Asparagus Spears

4 Servings


Gluten Free No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

30.3 g
2.1 g
0.6 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 225
  • Fat 10.1 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 95 mg
  • Sodium   879 mg
  • Carbohydrate 2.1 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 30.3 g
    • Vitamin A 9 %
    • Vitamin C 10 %
    • Calcium 7 %
    • Iron 11 %


Preheat the oven to 400 degrees F. Place the halibut in a single layer in a non-stick or parchment paper-lined baking dish. Arrange 2-3 asparagus spears on top of each piece of fish. Combine the lemon juice, oil or butter, and garlic in small bowl. Drizzle the mixture over the fish and asparagus; season with salt and white pepper. Bake the halibut for 12-15 minutes, or until just cooked through. Divide the fish among plates, spoon over the pan juices and serve.

Note: To blanch the asparagus, cook in boiling water for 1-2 minutes. Drain well, cool in ice-cold water, and then drain again.

Serving Suggestions

Keep this dish on the lighter side by accompanying it with steamed or boiled mini carrots and small red or white new potatoes.

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