Oven-baked grouper with potatoes and garlic
Grouper is a premium white fish with firm, sweet flesh that forgives small cooking mistakes: it does not dry out easily and does not fall apart. Baked simply over potatoes, it makes an effortless Sunday dinner.
Instructions
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Start the potatoes ⏱ 25 min
Preheat the oven to 200°C. Toss the potato wedges with olive oil, salt and pepper, spread them in a large baking tray and roast for 25 minutes, until they start to brown.
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Make the garlic butter ⏱ 1 min
Melt the butter in a small pan over low heat, add the sliced garlic and let it soften for 1 minute without browning. Take off the heat and stir in the lemon zest and juice.
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Add the fish
Pat the grouper fillets dry with paper towels and season with salt and pepper. Lay them over the potatoes skin side down, brush generously with the garlic butter and scatter the thyme on top.
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Bake and rest ⏱ 14 min
Return the tray to the oven for 12 to 15 minutes, until the flesh turns opaque and flakes into large petals when pressed. Let everything rest for 3 minutes before serving.
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Serve from the tray
Bring the tray straight to the table with lemon wedges on the side. The tray juices, with butter, garlic and lemon, are all the sauce you need.
Good to know
Do not skip patting the fillets dry: dry skin browns nicely instead of steaming. For an extra note, add 100 ml of white wine to the tray along with the fish.
Frequently asked questions
What is grouper fish?
Grouper is a premium white fish with firm, sweet flesh that forgives small cooking mistakes because it does not dry out easily and does not fall apart. The SeriosFood Grouper Fillet bakes straight over the potatoes.
How do I know the grouper is done in the oven?
The flesh turns opaque and flakes into large petals when pressed, after 12 to 15 minutes at 200°C. You then let it rest for 3 minutes before serving.
Why do the fillets need to be patted dry before baking?
Dry skin browns nicely instead of steaming, so do not skip patting it with paper towels. You lay the fillets skin side down over the potatoes and brush them with the garlic butter.
What side goes with oven-baked grouper?
The potatoes cut into thick wedges roast in the same tray for 25 minutes before the fish, so the side cooks itself. The tray juices with butter, garlic and lemon are all the sauce you need.
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Oven-baked grouper with potatoes and garlic
Oven-baked grouper with potatoes and garlic
Grouper is a premium white fish with firm, sweet flesh that forgives small cooking mistakes: it does not dry out easily and does not fall apart. Baked simply over potatoes, it makes an effortless Sunday dinner.
Notes
Do not skip patting the fillets dry: dry skin browns nicely instead of steaming. For an extra note, add 100 ml of white wine to the tray along with the fish.
