Crispy Redfish with Asparagus, Squash, and Almond Sauté
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Ingredients & Equipment
What we send
- 1/8 ouncefresh thyme
- 2summer squashes
- 6 ouncesasparagus
- 12 ouncesAcadian redfish
- 1/4 ouncefresh basil
- 1/4 cuppanko breadcrumbs
- 2 tablespoonswhole-grain mustard
- 2 tablespoonsslivered almonds
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 12" large pan
Prepare IngredientsPreheat 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 RedfishIn 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 RedfishTransfer redfish to oven and roast until golden on top and opaque, 8-10 minutes.
Sauté VegetablesWhile 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 VegetablesStir 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 RedfishServe 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.