This supper couldn’t be more seasonal, delicious, easy or quick, making it perfect for a midweek supper.
The halibut round these parts is rightly famous, but you could make this with any firm white fish, and Washington asparagus is finger-licking good.
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, finely chopped
1/4 teaspoon each dried thyme and oregano
1/4 teaspoon lime zest
Juice of 1/2 lime
I got this recipe from the website of PCC our local, and favourite, supermarket. Click on the link to get the recipe but essentially all you do is dress the asparagus with the oil, salt and pepper and place it in a roasting pan next to the halibut fillets topped with a flavoured butter made by combining the rest of the ingredients. If you can’t find roasted tomatoes in oil at your local supermarket, sundried tomatoes would work, or you could make your own by grilling/broiling or baking some cherry tomatoes sprayed with olive oil beforehand.
Preheat the oven to 450 degrees F/230degrees C/Gas Mark 8 and then put the whole dish in the oven for 10-12 minutes until the fish is opaque. See what I mean about easy? We served ours with some tiny potatoes but I was too busy eating to take a picture. This would be stunning with Jersey Royals (how I MISS Jersey Royals).