Grouper with Lemon-Basil Vinaigrette
Roasted Summer Vegetables
Ingredients
- 6 (6-oz) grouper fillets
- 6 Tbsp extra virgin olive oil, divided
- 2 lemons
- 1 shallot, minced
- 1 Tbsp white balsamic vinegar
- 1 Tbsp chopped fresh basil
- 2 tsp Dijon mustard
- 1 tsp honey
Instructions
- Preheat oven to 400°F. Place fish on a greased large baking sheet; rub with 1 Tbsp oil, and sprinkle lightly with salt and pepper. Bake 10 to 12 minutes or until fish flakes with a fork.
- Meanwhile, grate zest and squeeze juice from lemons. Whisk together 5 Tbsp oil, lemon zest, lemon juice, shallot, vinegar, basil, mustard, honey, and desired amount of salt and pepper. Spoon vinaigrette over fish before serving.
Side Dish Ingredients
- 1 (1½-lb) pkg sliced zucchini, yellow squash, and onion medley
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 4 sprigs fresh thyme
- ¼ tsp crushed red pepper
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Toss together zucchini medley, tomatoes, garlic, and oil on a large greased rimmed baking sheet. Spread in a single layer. Top with thyme; sprinkle with red pepper and salt.
- Bake 15 minutes; stir and bake 5 minutes longer.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
302
|
88
|
390
|
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