Recipe: Asparagus, Thyme and Tomato Halibut (roasted)

ASPARAGUS, THYME AND TOMATO HALIBUT

1 lb. fresh asparagus*
1 3/4 cups of cherry tomatoes, halved
Salt and fresh ground pepper, to taste
4 sprigs fresh thyme**
4 (4 oz.) halibut fillets***
Juice of 1 lemon
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh dill (optional, for serving)
4 lemon slices (as garnish)

Preheat oven to 400 degrees F.

Trim asparagus and lay on bottom of a medium-sized baking dish. Scatter cherry tomatoes on top. Sprinkle with salt and pepper. Lay thyme sprigs on top. Place halibut on the bed of asparagus.

Combine lemon juice and olive oil and drizzle over halibut. Sprinkle with additional salt and pepper, if desired.

Roast uncovered for 18 to 20 minutes, or until fish is done.

TO SERVE:
Sprinkle with dill, if desired. Serve with sliced lemon.

Makes 4 servings

*While asparagus is available year round, it is most tender during spring and early summer. Dubbed the "king of vegetables" by King Louis XIV of France, this versatile veggie is an excellent source of folate and also provides vitamins A and C. Choose straight stalks with closed, tight tips and a bright green color. Many cooks also prefer thicker spears, which are often more tender than the thinner ones. Once purchased, asparagus should be eaten quickly. If you need to store it, place the stalks in the coldest part of the refrigerator, standing upright in a shallow cup of water.

**Halibut is an ideal choice for this recipe because it is well suited to strong seasonings, like thyme. The aromatic herb, scented with notes of mint and lemon, has historically been regarded as an antiseptic and disinfectant. Cultivated in southern Europe, thyme is the darling of French cuisine and a favorite ingredient in Julia Child's kitchen.

***Halibut, a firm fish with mild flavor, is an under-rated flatfish that is often overlooked for the more expensive members of its family - sole and turbot. When prepared properly, halibut is slightly sweet and supple. It's a great choice for dining alfresco. When buying halibut, the fillets should be white and springy to the touch.

Per serving: 190 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrates, 27 g protein, 3 g dietary fiber, 210 mg sodium.

Per serving: 340 calories, 9 g total fat (1.5 g saturated fat), 31 g carbohydrates,
33 g protein, 4 g dietary fiber, 480 mg sodium.

Adapted from source: The American Institute for Cancer Research (AICR)