Lemon Thyme Swordfish with Asparagus

By Danielle

Ingredients

• 1/2 cup low fat cottage cheese
• 2 tablespoons skim milk
• 3 tablespoons fresh lemon juice
• 1 teaspoon minced fresh parsley
• 1 teaspoon dried basil leaves, crushed
• 1 teaspoon dried thyme, crushed
• 4 (4 ounce) swordfish steaks
• 1 cup water
• 1 bay leaf
• 1 pound fresh steamed asparagus tips

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

in a blender or food processor, process the cottage cheese until creamy. transfer the cottage cheese to a small bowl, and stir in the milk, 1 1/2 teaspoons of the lemon juice, parsley, basil, and 1/2 teaspoon of the dried thyme. cover and chill in fridge

preheat oven to 350

place fish in an 8x8 inch baking dish. pour the water and the remaining lemon juice into the dish. place the bay leaf in the water, and sprinkle the remaining 1/2 teaspoon of thyme over the fish.cover the dish with foil.

bake in a preheated oven for 20 min or until the fish flakes easily when tested with a fork and is opaque all the way through.

meanwhile, place asparagus in a steamer over 1 inch of boiling water and cover. cook until tender but still firm, about 2 to 6 min. drain

when fish is done, transfer to a serving platterand arrange the asparagus next to the fish. serve with the cottage cheese sauce.