Grouper with roasted asparagus and peppers
1
Point(s)
Total Time
28 min
Prep
10 min
Cook
18 min
Serves
4
Difficulty
Easy
This entrée lets the oven do all the work and is still on the table in under 30 minutes. The fish and vegetables require minimal hands-on time to get them ready, and then both jelly roll pans go in the oven at the same time. Depending on the size of your oven, you might need to place one pan on the top rack and one on the middle rack. But be sure to keep your eye on them, as you may need to rotate the pans so one doesn’t get overcooked or overly charred. Spread the vegetable mixture in a single layer on the pan so that the asparagus and peppers cook evenly.
Ingredients
Uncooked asparagus
½ pound(s), about 24 spears
Sweet red pepper(s)
1 cup(s), 1/4-inch strips, cut in half crosswise
Olive oil
1 Tbsp
Cooking spray
1 spray(s)
Fresh lemon juice
1 Tbsp
Dried dill weed
1 tsp, divided
Table salt
½ tsp, divided
Uncooked grouper fillet(s)
1½ pound(s), or other firm white fish (four 6-oz pieces)
Black pepper
⅛ tsp