Cooking with Paula Deen_-_November 2019

23 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

HERBED GROUPER WITH
BLISTERED VEGETABLES
Makes 4 servings

1 pound trimmed fresh or thawed
frozen green beans
2 cloves garlic, thinly sliced
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
¾ teaspoon ground black pepper,
divided
4 (6-ounce) skinless grouper fi llets
¼ teaspoon crushed red pepper
¼ cup panko (Japanese bread
crumbs)
¼ cup grated Parmesan cheese

small bowl, stir together bread crumbs,

cheese, basil, and remaining

1 tablespoon oil; sprinkle onto fi sh.

4. Bake for 10 minutes. Add tomatoes,
   and bake until fi sh is fi rm and beans are
   browned and tender, about 10 minutes
   more. Serve with lemon. Garnish with
   basil, if desired.

2 tablespoons chopped fresh basil

1 pint grape tomatoes, halved

Lemon wedges, to serve

Garnish: fresh basil

1. Preheat oven to 350°. Spray a large
   rimmed baking sheet with cooking spray.


2. In a large bowl, toss together green
   beans, garlic, 2 tablespoons oil,
   1 teaspoon salt, and ½ teaspoon black
   pepper until coated. Spread in an even
   layer on prepared pan.


3. Sprinkle fi sh with red pepper,
   remaining 1 teaspoon salt, and
   remaining ¼ teaspoon black pepper;
   place fi sh on top of green beans. In a

aa PAULA’S WEEKLY 5 b

TUESDAY

· kitchen tip ·

Any fi rm white fi sh can be

substituted for grouper.