Grouper with Roasted Asparagus and Peppers

Ingredients

• 0.5 pound asparagus spears 
• 1 cup bell pepper strips red cut in half crosswise (1/)
• 0.1 teaspoon pepper black
• 1 teaspoon optional: dill dried divided
• 24 ounce grouper fillets 
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 teaspoon salt divided

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Snap off tough ends of asparagus.
3. 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.
4. Bake at 425 for 8 to 10 minutes or until crisp-tender, stirring occasionally.
5. Remove from oven.
6. Sprinkle with lemon juice, 3/4 teaspoon dill, and 1/4 teaspoon salt, tossing gently to coat. Set aside, and keep warm.
7. Arrange fillets on a jelly roll pan coated with cooking spray.
8. Sprinkle fillets evenly with 1/4 teaspoon dill, 1/4 teaspoon salt, and black pepper.
9. Bake at 425 for 10 to 12 minutes or until fish flakes easily when tested with a fork. Top with asparagus mixture.
10. Serve immediately.
11. carbo rating: 3