2 Tbs olive oil
Kosher salt and black pepper
1 pint cherry tomatoes, halved
1 large red onion cut into ¼ inch thick wedges
1 small bunch thin asparagus spears, trimmed and cut into 3-inch sections
4 garlic cloves, smashed
1 lemon cut into ¼ inch thick rounds
1-2 lbs sword fish-1 inch thick steaks
½ teaspoon salt
¼ teaspoon pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh herbs-dill, basil, parsley, or mint)
- Heat the oven to 425 degrees.
- Brush a sheet pan with 1 tablespoon of olive oil. Place the tomatoes, onion, asparagus, garlic, lemon, and swordfish all in a single layer onto the pan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Roast in the oven for 15 minutes.
- Remove the pan from the oven. Drizzle with extra virgin olive oil and sprinkle with crumbled feta and fresh chopped herbs. Serve right from the pan!