Crispy Redfish with Asparagus, Squash, and Almond Sauté
See upcoming menus
Get weekly recipes and ingredients delivered.
Herby mustard breadcrumbs add texture and flavor to Acadian redfish fillets, which are oven-roasted until crispy in this summery main course. Served over sautéed squash and asparagus with almonds, the roasted fish is finished with a hit of fresh lemon juice for a fabulously simple yet elegant dinner for two.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Suzanne
Ingredients & Equipment
What we send
- 1/8 ounce
- fresh thyme
- 1
- lemon
- 2
- summer squashes
- 6 ounces
- asparagus
- 12 ounces
- Acadian redfish
- 1/4 ounce
- fresh basil
- 1/4 cup
- panko breadcrumbs
- 2 tablespoons
- whole-grain mustard
- 2 tablespoons
- slivered almonds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 12" large pan
Cooking Steps
Prepare Ingredients
Preheat oven to 425°F. Rinse all produce. Strip thyme leaves, discarding stems. Halve lemon. Halve squash lengthwise, and slice into ½-inch half moons. Trim and discard woody ends of asparagus and cut each spear into 2 pieces. Pat redfish dry with paper towel. Thinly slice basil leaves, discarding stems.Crust Redfish
In a small bowl, stir together breadcrumbs, mustard, thyme, and 1½ tablespoons olive oil. Season redfish all over (on both sides!) with ½ teaspoon salt and pepper as desired. Place skin-side down on a foil-lined baking sheet and pat breadcrumb mixture on top, pressing to adhere.Roast Redfish
Transfer redfish to oven and roast until golden on top and opaque, 8-10 minutes.Sauté Vegetables
While redfish roasts, heat 1½ tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add squash and asparagus. Sauté, stirring, until vegetables are tender, about 6 minutes.Season Vegetables
Stir in almonds and cook until toasted, about 1 minute more. Remove pan from heat and stir in basil to combine. Season with ¼ teaspoon salt and pepper as desired.Plate Redfish
Serve roasted redfish with vegetable sauté. Squeeze ½ lemon over everything and use remaining lemon to brighten a glass of water. Enjoy your fantastic fish dinner.