Baked Grouper with Dill-Caper Cream
Roasted Beet Salad
Ingredients
- 1 lemon
- 3 (6-oz) grouper fillets
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ cup sour cream
- 1½ Tbsp capers, minced
- 2 tsp chopped fresh dill (or use ½ tsp dried)
Instructions
- Preheat oven to 425°F. Thinly slice ½ lemon; squeeze juice from remaining half.
- Place fish on a parchment paper-lined baking sheet; rub with oil and garlic. Sprinkle 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 cream with fish.
Side Dish Ingredients
- 2 large beets, peeled and cut into wedges
- 2 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- ¼ cup sliced almonds
- 1 (5-oz) pkg baby arugula
- 1½ Tbsp fresh orange juice
- ½ Tbsp balsamic vinegar
- ½ Tbsp grainy Dijon mustard
Side Dish Instructions
- Preheat oven to 425°F. Combine beets, 1 Tbsp oil, and ⅛ tsp each salt and pepper on a small rimmed baking sheet coated with cooking spray.
- Bake 30 minutes, turning occasionally, until beets are tender.
- Toast nuts in a dry skillet over medium heat until fragrant. Combine arugula, nuts, and beets in a bowl.
- Whisk together orange juice, vinegar, mustard, ⅛ tsp each salt and pepper, and 1 Tbsp oil; pour over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
349
|
172
|
521
|
| Fat (g) | 14 | 13 | 27 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 50 | 4 | 54 |
| Carb (g) | 3 | 11 | 14 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 586 | 320 | 906 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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