Grouper with Roasted Asparagus and Peppers

Oxmoor House
Roasting fresh vegetables brings out their natural sweetness, so you get a richer, more full-bodied flavor.
4 servings (serving size: 1 fillet and 1/2 cup asparagus mixture)


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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 fillets
1/8 teaspoon black pepper


1. Preheat oven to 425°.

2. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces. Toss asparagus and bell 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 1/4 teaspoon dill, 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.

carbo rating: 3

Created date

April 2008

Nutritional Information

Calories 207
Caloriesfromfat 0.0 %
Fat 5.3 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 34.7 g
Carbohydrate 4.3 g
Fiber 1.4 g
Cholesterol 63 mg
Iron 2.2 mg
Sodium 388 mg
Calcium 64 mg