Lemon roasted halibut and asparagus | Heart and Stroke Foundation

Ingredients

• 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