4 servings (serving size: 1 fillet and 1/2 cup asparagus mixture)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Step 4

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook

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