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Grouper with Roasted Asparagus and Peppers

Prep time 10 mins
Cook time 18 mins
Yield 4 servings (serving size: 1 fillet and 1/2 cup asparagus mixture)

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

Nutrition Information

  • calories 207
  • fat 5.3 g
  • satfat 0.9 g
  • protein 34.7 g
  • carbohydrate 4.3 g
  • cholesterol 63 mg
  • iron 2.2 mg
  • sodium 388 mg
  • caloriesfromfat 24 %
  • fiber 1.4 g
  • calcium 64 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection