I decided to switch things up with the mashed potatoes and used a Parmesan Basil Sauce instead of milk. It gave it a great extra flavor and I used up the extra sauce I had in the fridge from yesterday’s dinner.
2 Halibut filets (I bought one 1 lb piece and cut it in half)
2 Tbsp Extra Virgin Olive Oil (EVOO)
1 Tbsp lemon juice
Freshly cracked black pepper
2 large red skinned potatoes, diced
2 large carrots, chopped
About 10 asparagus spears
2 Tbsp butter, split into two slices
5 oz of Alfredo sauce (I used the Vons brand, Open Nature, Parmesan Basil Sauce), split into two
Marinate fish in EVOO, lemon juice, salt and pepper for about 30 minutes.
In a large pot, bring salted water to a boil with potatoes and carrots. Cook for about 15-20 minutes, until fork tender. In the last 2 minutes of cooking, add asparagus.
Preheat oven to 400 degrees. Place fish on a baking sheet and bake for 8-10 minutes, until flakes easily with a fork and is not longer translucent in the middle.
Using a slotted spoon, add carrots to a large mixing bowl with 1 Tbsp butter and about 2 ½ oz of Alfredo sauce. Puree or blend until smooth. Salt to taste. Spread a spoonful of carrots to each plate.In the same mixing bowl, add drained potatoes with Tbsp butter and about 2 ½ oz of Alfredo sauce.
Puree or blend until smooth. Salt to taste. Spread a spoonful of carrots to each plate.
Top with asparagus spears and fish filets. Add extra salt and pepper, to taste.