Baked Lemon Butter Halibut with Couscous and Asparagus

1. Preheat your oven to 400 degrees
2. In a sauce pan, bring the chicken broth to a boil. Once your chicken broth is boiling add the couscous and cook uncovered for 8-10 minutes or until the liquid is absorbed and the couscous is al dente.
3. Once the couscous is cooked place at the bottom of a baking dish and add 1 tablespoon of lemon herb finishing butter and mix until the butter has melted and the couscous is covered. Add asparagus and tomatoes to the baking dish.
4. Cover the halibut with old bay seasoning (top and bottom) and place over the couscous. Place the remaining lemon herb finishing butter over top of the filets. Cover the baking dish with foil and bake for 15-20 minutes or until your fish begins to flake easily with a fork. This may depend on the thickness of your fish.

To Make Your Own Lemon Herb Butter

1. Combine in a small bowl ½ cup softened butter, 1-2 tablespoon lemon zest, 1 teaspoon lemon juice, ½ teaspoon of each of your favorite fresh herbs (thyme, rosemary, dill). Add salt to taste if using unsalted butter. Mix well with a fork until all the ingredients are fully combined. Refrigerate leftovers and use on pasta, chicken, fish, etc.