Ingredients Jump to Instructions ↓

  1. 4 (8-ounce) halibut fillets Salt and pepper to taste Juice from one lemon

  2. 1 (10 1/2 -ounce) package Buitoni Bruschetta mix (tomatoes, garlic, basil)

  3. 3 tablespoons grated parmesan or asiago cheese

  4. 5 tablespoons melted butter or olive oil

  5. 1 package couscous

  6. 1 tablespoon butter

  7. 1 1/2 cups asparagus

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 F. If frozen, thaw the fillets under cold running water or immerse them in cold water. This will take about 20 minutes. When thawed, remove from the package and pat dry with paper towels. Transfer the fillets to a foil-lined cookie sheet and season with salt and pepper. Squeeze lemon juice over fillets. Divide the bruschetta mix among the four fillets and top with a sprinkle of cheese. Drizzle with melted butter or olive oil. Bake for 15 to 18 minutes. Meanwhile, prepare the couscous according to the package directions, adding butter to the liquid called for. When adding the couscous to the hot liquid, add asparagus tips at the same time. This preparation takes about 5 to 8 minutes. Season with salt and pepper. Transfer the fillets to serving plates and serve immediately with the couscous.


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