Dijon-Crusted Halibut and Roasted Asparagus

I know what you're thinking. "Hey! That isn't halibut!" I went to two different grocery stores and there was no halibut! This seems to be a recurring theme for me - not being able to find what I need at the grocery store. So, instead of halibut, I got flounder. I assume you could substitute the halibut with any white fish if your local grocery store doesn't carry it. The flounder worked out perfect!

Because I had flounder instead of halibut, which is thinner, I set the oven at 400°F instead of 450°. I assumed it wouldn't take as much heat to cook because it is so much thinner and I didn't want to scorch the fish. Having the flounder in the oven at 400°F for 11 minutes was just right. The fish was juicy and tender and the asparagus turned out fine at that temperature as well. If you do get halibut though, I would follow the recipe as it says.

There was a lot of flavor with the dijon sauce and bread crumb mixture and paired nicely with the fish. You need to be a fan of dijon mustard though, because the flavor really came though. It was really good! This was also my first time making asparagus. Brushing the asparagus with oil and seasoning with salt and pepper was really tasty! From what I've heard, most people normally steam asparagus, but putting it through the oven turned out great. Everything was delicious!

Another healthy, low calorie (270 per serving) meal that takes little time and is easy to make!

Dijon-Crusted Halibut and Roasted Asparagus

Pampered Chef 29 Minutes to Dinner

Published by The Pampered Chef, Ltd. in 2007.

Total time: 18 minutes  Yield: 4 servings

2 slices French bread

1 tbsp snipped fresh parsley

1 tbsp plus 1 tsp Garlic Oil or olive oil, divided

1/4 cup Dijon mustard

1 garlic clove, pressed

1/2 tsp salt

1/4 tsp coarsely ground black pepper

4 boneless, skinless halibut fillets (4 oz each)

1 lb asparagus spears

Additional oil, salt and coarsely ground black pepper

1. Preheat oven to 450°F. Chop bread using Food Chopper. Snip parsley using Kitchen Shears. Combine bread crumbs and 1 tbsp of the oil in Small Micro-Cooker. Microwave on high 1 minute or until bread crumbs are light golden brown and crisp, stirring after 30 seconds. Cool slightly and stir in parsley.

2. Whisk mustard, pressed garlic, salt black pepper and remaining 1 tsp oil in Stainless (2-qt.) Mixing Bowl. Place halibut on Large Bar Pan; spread 1 tbsp of the mustard mixture evenly onto each fillet. Press bread crumbs onto mustard mixture.

3. Trim asparagus. Cut asparagus in half crosswise and brush with additional oil; season with salt and black pepper. Arrange asparagus next to halibut in a single layer on bar pan. Bake 11-13 minutes or until halibut flakes easily with a fork and crust is golden brown.