Roasted halibut & asparagus with leeks

Makes 4 servings

ingredients

1 pound medium-thick asparagus
Olive oil
Salt and pepper to taste
1 1/2 lb halibut (skin on), about 1 1/2 inches thick
1 large leek (white and light green parts only), washed and thinly sliced
1 cup low-salt fish stock or chicken broth
Squeeze of lemon juice

directions

1
Preheat the oven to 400°.
2
Snap off and discard the tough ends of the asparagus spears.
3
Toss in 1 teaspoon olive oil, or enough to coat, and salt and pepper on a heavy-duty baking sheet, then place in the preheated oven.
4
Roast until tender in the middle and browned, stirring once, about 20 minutes.
5
Coat a small baking sheet or glass baking pan with olive oil, then put in the fish skin-side down.
6
Season well with salt and pepper, then fold under any thin parts.
7
Place in the oven with the asparagus and roast until cooked through in the middle but still very tender, about 15 minutes depending on thickness.
8
Let rest 5 minutes before serving.
9
Heat 1 tablespoon olive oil in a skillet over medium-high heat, then add the leek.
10
Cook until browned and very tender, about 15 minutes, stirring occasionally.
11
Add the stock, bring to a boil then simmer about 1 minute, until some of the liquid is absorbed.
12
Season with salt and pepper and lemon juice to taste.
13
Top the fish and asparagus with leeks.

notes

Serve with basmati rice. PER SERVING: 280 calories, 40 g protein, 10 g carbohydrate, 9 g fat (2 g saturated), 55 mg cholesterol, 191 mg sodium, 3 g fiber.

Source: Vicky