Tonight's dinner (total cook time - up to half an hour):
Baked Halibut with Dill Sauce (note: can use other fish as well, but I don't recommend salmon, since it's already quite rich and does *not* need a creamy sauce on it!)
fresh wild halibut filets
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh OR 2 tbps. dried dill
salt & pepper (dash of each)
Line a cookie sheet with parchment paper (I like Costco's Kirkland brand best), rinse the halibut filets under cold water, pat dry with clean tea towels or paper towels. Place halibut filet(s) on parchment-lined cookie sheet. In a small bowl, mix 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons dried dill, dash salt and pepper (if using fresh dill, use double the amount). Whisk sauce up with a fork. Using a spatula, spread the sauce atop the fish. Place in a 350F-375F oven for 20-30 minutes (depending on thickness of fish and your oven).
Roasted Asparagus Spears with Roasted Grape Tomatoes:
fresh asparagus
grape tomatoes
1 fresh lemon
sea salt
olive oil
freshly ground cracked black pepper
Line a second cookie sheet with tin foil. Rinse the asparagus and grape tomatoes under cold water. Pat tomatoes dry with a clean tea towel or paper towels, same with the asparagus. Chop off the ends of the asparagus. Spray the foil-lined cookie sheet with olive oil (using one of those Misto-type sprayer thingies). Arrange asparagus in rows, with space in between each spear. Haphazardly arrange grape tomatoes in between the asparagus spears. Spray the tops of the asparagus spears and grape tomatoes with more olive oil. Meanwhile, slice three or four slices of fresh lemon, squeeze these over the veggies, and lay the lemon slices on top. Sprinkle with sea salt and freshly ground black pepper. Save any bits of fresh lemon or lemon rind and toss them into your garburator (Canadians) or "garbage disposal" in the kitchen sink. <---the next time you use your garburator/garbage disposal, it'll get nicely cleaned from the leftover lemon pieces/rinds.
Once the fish has been in the oven for about ten minutes (use your kitchen timer or timer on a microwave to remind you), put the tray of veggies in. Bake/roast for approximately 15-20 minutes or so.
Always use parchment for this particular fish dish, and foil for the veggies. You don't want the dill sauce sticking to the pan, and the foil for the veggies ensures they get nicely "roasted/browned". Normally you can use foil for fish, but not in this case (due to the sour/cream mayonnaise-y "sauce", which might stick to the pan, hence parchment paper recommendation).
Enjoy!
