Ingredients
Scale
- 4 red snapper fillets (about 150 g each)
- 450 g asparagus spears, trimmed
- 2 large red bell peppers
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 ml vegetable broth
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat the oven to 220°C.
- Toss the red bell peppers with 1 tablespoon of olive oil and a pinch of salt, then place them on a baking sheet.
- Roast the peppers for about 20 minutes, turning once, until soft and lightly blistered.
- Transfer the roasted peppers to a blender, add the garlic, vegetable broth, lemon juice, and blend until smooth.
- Season the red snapper fillets with salt and black pepper.
- Heat the remaining olive oil in a skillet over medium heat and sear the fish for 3 to 4 minutes per side until just cooked through.
- In the same skillet, sauté the asparagus for about 4 minutes until tender but still vibrant.
- Warm the roasted pepper sauce gently, adjusting seasoning if needed.
- Spoon the sauce onto plates, top with the fish and asparagus, garnish with parsley, and serve.
Notes
- Pat the fish dry before cooking to achieve a better sear.
- Blend the sauce while the peppers are still warm for a smoother texture.
- Reheat leftovers gently to avoid drying out the fish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared and Roasted
- Cuisine: Mediterranean-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: red snapper, asparagus dinner, roasted pepper sauce, healthy fish recipe, weeknight seafood