Halibut with Asparagus, Tomatoes and Rosemary

A light, easy and delicious spring supper…low in sodium, fat and calories, but high in protein.

1 pound fresh asparagus

1 ½ cups cherry or grape tomatoes, halved

2-3 sprigs fresh rosemary

4 6-ounce halibut fillets

1 tablespoon extra-virgin olive oil

Juice of 1 lemon

Freshly ground black pepper

Preheat oven to 400° F.

Break woody ends off asparagus and lay stems in a baking dish.

Scatter cherry tomato halves on top.

Lay rosemary sprigs over vegetables.

Place halibut halves on bed of vegetables.

Combine olive oil and lemon juice and drizzle over halibut.

Sprinkle with black pepper, and roast uncovered for 18-20 minutes, until fish flakes with a fork.

Serve this colorful dish with a simple side of rice or couscous.