Hazelnut-Crusted Halibut with Roasted Asparagus

Ingredients

1 tablespoon butter
2 teaspoons extra-virgin olive oil, divided
4 (6-ounce) halibut fillets, skinned
1 egg white, lightly beaten
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup finely chopped hazelnuts
2 garlic cloves, thinly sliced
1 pound asparagus, trimmed
Cooking spray
1 teaspoon chopped fresh thyme
4 lemon wedges
Roasted Red Potatoes

Preparation

1. Preheat oven to 400°.

2. Heat butter and 1 teaspoon oil in a large nonstick skillet over medium-high heat. Brush tops of fish fillets with egg white; sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat tops of fish with nuts, pressing gently to adhere. Place half of fish, nuts side down, in pan; cook 3 minutes or until browned. Turn fish over; cook 4 minutes or until desired degree of doneness.

3. Combine remaining 1 teaspoon olive oil, garlic, and asparagus on a jelly-roll pan coated with cooking spray; toss to combine. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme. Bake at 400° for 8 minutes or until crisp-tender. Serve with fish and lemon wedges.