Halibut with Asparagus, Tomatoes and Rosemary

Preparation: Preheat oven to 400 degrees. Break woody ends off asparagus and lay stems in dish. Scatter cherry tomato halves on top. Lay rosemary sprigs on top. Place halibut fillets on bed of vegetables. Combine olive oil and lemon juice and drizzle over halibut. Sprinkle with black pepper, and roast uncovered for 18-20 minutes, until fish flakes with a fork. Serve with quinoa, couscous or whole grain rice. Serves 4. Per Serving: Calories 260, Calories from Fat 70, Total Fat 7.8g (sat 1.2g), Cholesterol 54mg, Sodium 99mg, Carbohydrate 8.8g, Fiber 3.2g, Protein 38.6g