Baked Grouper with Dill-Caper Cream
Tomato-Basil Salad with Balsamic Glaze
Ingredients
- 2 lemons
- 6 grouper fillets
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ cup sour cream
- 3 Tbsp capers, minced
- 1½ Tbsp chopped fresh dill
Instructions
- Preheat oven to 425°F. Thinly slice 1½ lemons; squeeze juice from remaining half.
- Place fish on a parchment paper-lined baking sheet; rub with oil and garlic. Sprinkle lightly with salt and pepper; top with lemon slices.
- Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, stir together lemon juice, sour cream, capers, and dill. Serve sour cream mixture with fish.
Side Dish Ingredients
- 6 heirloom tomatoes, cut into wedges
- ¼ cup torn fresh basil
- 1 Tbsp balsamic glaze
- 1 Tbsp extra virgin olive oil
Side Dish Instructions
- Combine tomatoes and basil in a bowl; drizzle with balsamic glaze and oil, and season with salt and pepper to taste.
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