Roasting fresh vegetables brings out their natural sweetness, so you get a richer, more full-bodied flavor.
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
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
How to Make It
Preheat oven to 425°.
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.
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
The Complete Step-by-Step Low Carb Cookbook
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