Grouper with roasted asparagus and peppers
½ pound(s), about 24 spears
Sweet red pepper(s)
1 cup(s), 1/4-inch strips, cut in half crosswise
Fresh lemon juice
Dried dill weed
1 tsp, divided
½ tsp, divided
Uncooked grouper fillet(s)
1½ pound(s), or other firm white fish (four 6-oz pieces)
- Preheat oven to 425°F.
- 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.
- 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).