Grouper with Roasted Asparagus and Peppers |
|
 |
Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
Ingredients:
24 asparagus spears (about 1/2 pound) |
1 cup red bell pepper strips (1/4 inch thick), cut in half crosswise |
1 tablespoon olive oil |
cooking spray |
1 tablespoon fresh lemon juice |
1 teaspoon dried dill, divided |
1/2 teaspoon salt, divided |
4 (6-ounce) grouper or other firm white fish fillets |
1/8 teaspoon black pepper |
Directions:
1. Preheat oven to 425°.
2. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces. Toss asparagus and peppers with olive oil, and place on a jelly roll pan coated with cooking spray. Bake at 425° for 8 to 10 minutes or until crisp-tender, stirring occasionally. Remove from oven. Sprinkle with lemon juice, 3/4 teaspoon dill, and 1/4 teaspoon salt, tossing gently to coat. Set aside, and keep warm.
3. Arrange fillets on a jelly roll pan coated with cooking spray. Sprinkle fillets evenly with remaining 1/4 teaspoon dill, remaining 1/4 teaspoon salt, and black pepper. Bake at 425° for 10 to 12 minutes or until fish flakes easily when tested with a fork. Top with asparagus mixture. Serve immediately.
|
|