Grouper with Roasted Asparagus and Peppers

Roasting fresh vegetables brings out their natural sweetness, so you get a richer, more full-bodied flavor.

Yield: 4 servings (serving size: 1 fillet and 1/2 cup asparagus mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 0.0%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34.7g
  • Carbohydrate: 4.3g
  • Fiber: 1.4g
  • Cholesterol: 63mg
  • Iron: 2.2mg
  • Sodium: 388mg
  • Calcium: 64mg


  • 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. 1. Preheat oven to 425°.
  2. 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. 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.
  4. carbo rating: 3
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