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Categories:Viewed: 24 - Published at: 2 years ago
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
Method
- Preheat oven to 425°.
- 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.
- 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.
