Past Recipes
Crispy Redfish

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

    Ingredients & Equipment

    What we send

    • fresh thyme
      • 1/8 ounce
      • fresh thyme
    • lemon
      • 1
      • lemon
    • summer squashes
      • 2
      • summer squashes
    • asparagus
      • 6 ounces
      • asparagus
    • Acadian redfish
      • 12 ounces
      • Acadian redfish
    • fresh basil
      • 1/4 ounce
      • fresh basil
    • panko breadcrumbs
      • 1/4 cup
      • panko breadcrumbs
    • whole-grain mustard
      • 2 tablespoons
      • whole-grain mustard
    • slivered almonds
      • 2 tablespoons
      • slivered almonds

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • aluminum foil
    • baking sheet
    • 12" large pan

    Cooking Steps

    1. Prepare Ingredients

      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.
    2. Crust Redfish

      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.
    3. Roast Redfish

      Roast Redfish

      Transfer redfish to oven and roast until golden on top and opaque, 8-10 minutes.
    4. Sauté Vegetables

      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.
    5. Season Vegetables

      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.
    6. Plate Redfish

      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.
    What is Plated?
    • 1. Pick chef-designed recipes.

      1. Pick chef-designed recipes.

      Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

    • 2. Get your customized box.

      2. Get your customized box.

      Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

    • 3. Enjoy your perfect dinner.

      3. Enjoy your perfect dinner.

      Experience quality time—in the kitchen and at the table—with the people that matter most.