Past Recipes
Crispy Redfish

Crispy Redfish with Asparagus, Squash, and Almond Sauté

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Recipe Details


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.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Suzanne

    By Chef Suzanne

    Nutritional info

    Ingredients & Equipment

    What we send

    • fresh thyme
      1/8 ounce
      fresh thyme
    • lemon
    • summer squashes
      summer squashes
    • asparagus
      6 ounces
    • 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.

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