Recipes 25

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

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  • 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


  • 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.

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