Lemon roasted halibut and asparagus

Using the asparagus as a bed for the halibut gives it a wonderful flavour and makes this a one dish oven roast
Halibut and asparagus spears in baking pan
2 servings / 25 min 

Prep 10 min / Cook 15 min

  • 1 bunch fresh asparagus (about 12 oz/375 g), trimmed
  • 1/4 tsp (1 mL) fresh ground pepper
  • 2 halibut pieces (about 4 oz/125 g each)
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 large clove garlic, minced
  • 1 tsp (5 mL) grated lemon rind
  • Pinch hot pepper flakes
  • 2 tbsp (25 mL) lemon juice
  • 1 tsp (5 mL) extra virgin olive oil
  1. Heat oven to 425° F (220° C) 
  2. Place asparagus close together in a single layer in a lightly greased shallow baking pan; sprinkle with pepper. Place halibut on top of asparagus.
  3. In a small bowl, combine parsley, garlic, lemon rind and hot pepper flakes. Coat top of both halibut pieces. Roast in 425° F (220° C) oven for about 15 minutes or until fish flakes when tested with a fork. Remove from oven and drizzle halibut and asparagus with lemon juice and oil to serve.
Nutritional info per serving (1 of 2) 
  • Calories 180
  • Protein 27 g 
  • Total fat 5 g 
    Saturated fat 1 g 
    Cholesterol 35 mg 
  • Carbohydrates 7 g 
    Fibre 3 g 
    Sugars 3 g 
    Added sugars 0 g 
  • Sodium 65 mg 
  • Potassium 790 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.


Get news you can use Thank you! You are subscribed.

Sign up to receive updates from Heart & Stroke tailored just for you — from heart health tips, research updates and breaking news to support and more.
Your first newsletter should arrive in the next 7-10 days.
Please enter a name.
Please enter a valid email address.
Please check the reCaptcha checkbox.