- 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
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.
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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.