Grouper with roasted asparagus and peppers

Total Time
28 min
10 min
18 min
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.


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



  1. Preheat oven to 425°F.
  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°F 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°F for 10 to 12 minutes or until fish flakes easily when tested with a fork. Top with asparagus mixture. Serve immediately. Yield: 4 servings (serving size: 1 fillet and 1⁄2 cup asparagus mixture).