baked grouper recipe
The Best baked grouper recipe
I love how versatile this recipe is—you can bake it straight from the fridge or even from a cold pack, so it’s perfect for meal prep or last-minute plans. It’s not too heavy, but it’s still satisfying, and the fish holds its shape beautifully. My family always says it’s the kind of dish that feels like a little treat, whether we’re making it for a Sunday dinner or just because I’m craving something light yet hearty. And honestly, there’s nothing better than a perfectly baked fillet that falls apart at the bite, especially when the kids are involved in the process. It’s a recipe that’s easy to love, and it always makes everyone feel good.
Creamy Lemon-Garlic Baked Grouper
A light, flaky baked dish with a bright citrus sauce that highlights the natural sweetness of grouper. Perfect for a quick weeknight meal.
🥘Ingredients
- 4 (6 oz each) fresh grouper fillets
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp fresh parsley, chopped
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Pat grouper fillets dry with paper towels and season lightly with salt and pepper. -
2
Heat olive oil in a large baking dish over medium heat. Add lemon zest and lemon juice, then toss gently to coat the fillets. Transfer to the baking dish. -
3
Bake for 12 minutes until the edges begin to crisp. Remove from oven and set aside. -
4
In a saucepan, combine tomato sauce, minced garlic, and heavy cream. Simmer for 5 minutes until slightly thickened. Stir in parsley, salt, and pepper. -
5
Return the grouper to the baking dish and pour the sauce over the top. Cover with foil and bake for 10 more minutes. Remove foil and bake 3–5 minutes more until the sauce is bubbly and the fish is tender.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Medium saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Lemon-Garlic Baked Grouper Works
❓ Frequently Asked Questions About Creamy Lemon-Garlic Baked Grouper
How do I know when the grouper is cooked through?
Use a fork to gently probe the thickest part of the fillet. The flesh should flake easily and reach an internal temperature of 145°F (63°C). If the skin is crispy and the flesh is opaque but still slightly translucent near the edges, it’s ready.
Can I use a different type of fish instead of grouper?
While grouper works best for this dish, you can substitute with firm white fish like cod, halibut, or mahi-mahi. Just adjust the cooking time slightly—about 3–5 minutes longer per pound if the fish is thicker.
What’s the secret to keeping the grouper moist while baking?
Pat the fish dry before seasoning to prevent steam buildup. Lightly brush with olive oil before adding the lemon-herb mixture to create a protective layer. Baking at 375°F (190°C) ensures even moisture without overcooking.
How do I handle leftover baked grouper?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through—avoid overcooking to maintain tenderness. For extra flavor, toss with a squeeze of fresh lemon or a sprinkle of parsley before serving.
