Weekly Recipe: Grouper with Roasted Asparagus and Peppers

Grouper with Roasted Asparagus and Peppers
Serves 4
4 Points value
Works with Simply Filling

1/2 lb asparagus, about 24 spears
1 cup sweet red pepper, 1/4-inch strips, cut in half crosswise
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp dried dill weed, divided
1/2 tsp table salt, divided
1 1/2 lb grouper fillets, or other firm white fish (four 6-oz pieces)
1/8 tsp black pepper

Preheat oven to 425°F.

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°F 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°F for 10 to 12 minutes or until fish flakes easily when tested with a fork. Top with asparagus mixture. Serve immediately.