Lemon Thyme Swordfish with Asparagus

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

Directions

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 the refrigerator.

Preheat oven to 350 degrees F (175 degrees C).

Place the fish in an 8×8 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 dried thyme over the fish. Cover the dish with foil.

Bake in a preheated oven for 20 minutes 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 minutes. Drain.

When fish is done, transfer to a serving platter and arrange the asparagus next to the fish. Serve with the cottage cheese sauce.