Preheat the oven to 400°F (200°C). Season the halibut fillets with olive oil, salt, and pepper. Place on a baking sheet and bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork. Serve with lemon wedges.

Tomato Bisque Preparation

Make the Tomato Bisque

In a pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent. Stir in crushed tomatoes, vegetable broth, and season with salt and pepper. Simmer for 20 minutes. Blend until smooth, then stir in heavy cream and basil. Heat through.

Roasted Asparagus Preparation

Roast the Asparagus

Toss trimmed asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes until tender.

Bacon Risotto Preparation

Prepare the Bacon Risotto

In a saucepan, cook chopped bacon until crispy. Remove and set aside. In the same pan, add olive oil, onion, and garlic; sauté until onion is translucent. Add Arborio rice and stir for 2 minutes. Pour in white wine and let it absorb. Gradually add chicken broth, one cup at a time, stirring constantly until the rice is creamy and al dente. Stir in cooked bacon and Parmesan cheese, season with salt and pepper.