Healthy, quick, and easy to clean up is the way to describe this gluten-free Grouper Baked in Parchment. Zucchini, sweet ripe tomatoes, and briny Kalamata olives add Mediterranean flavor to the dish. Simple seasonings like fresh lemon, olive oil, and garlic bring out the best of this moist and flaky grouper. I like to add a very simple herb sauce for an extra bright punch of flavor on the side.
Ingredients for Grouper Baked in Parchment
- Filets of Fresh Grouper
- Zucchini
- Grape Tomatoes
- Kalamata Olives
- Butter Beans
- Garlic
- Olive Oil
- Fresh Lemon
Ingredients for the Parsley Sauce
- Fresh Flat Leaf Parsley
- Fresh Lemon Zest & Juice
- Red Pepper Flakes
- Olive Oil
- Sal & Pepper
Method for Making Grouper Baked in Parchment
When baking gouper in parchment, the vegetables and seasonings are layered on individual sheets of paper along with the fish, which creates individual servings that can be adjusted for flavor if needed. If you prefer to use aluminum foil, that is perfectly acceptable as well. The parchment is folded tightly around the ingredients creating a sealed pouch, trapping heat and moisture inside. Each pouch is placed on a sheet pan and baked in the oven.
Benefits of Baking in Parchment
This method of cooking allows the flavors of the ingredients to meld together. Trapping the heat and ingredients inside the pouch causes a light sauce to form inside the pouch. Trapping heat inside the pouch decreases the baking time and prevents the grouper from becoming dry.
Easy Parsley Sauce
This is one of the easiest sauces to make that adds an incredible amount of flavor to any dish. Vegetables, proteins, and starches can all be elevated by this Parsley Sauce or other sauces like our Cilantro Awesome Sauce, Basil Awesome Sauce, or Mint Awesome Sauce. Simply combine all ingredients in one bowl, give it a stir, and it is ready to serve.
Grouper Baked in Parchment
Ingredients
- 4 8-ounce filets of grouper
- 15 ounce can of Butter Beans - drained
- 1 large zucchini - ⅛-inch slices
- 1 pint grape tomatoes - halved
- ¼ cup Kalamata olives - pitted
- 2 lemon - thinly sliced
- 2 cloves of fresh garlic - minced
- 2 tablespoons olive oil
Parsley Sauce:
- 1 bunch flat leaf parsley
- 2 tablespoons olive oil
- 1 lemon - zest & juice
- pinch red pepper flakes
- salt & pepper - to taste
Instructions
- Preheat the oven to 375 degrees. Tear four sections approximately 18 inches long from the roll of parchment paper.
- Divide and layer the zucchini, tomatoes, olives, beans, and fish between the four sheets of parchment. Top each with 3 or 4 slices of lemon.
- Season each with fresh garlic, olive oil, salt, and pepper to taste.
- Pull the sides of the parchment upward and fold downward as if closing a paper bag. The sides can be tucked underneath if needed. Repeat for all four and place them on a baking tray.
- Bake for 20 minutes, carefully check one for doneness and continue baking if needed. Baking time will vary due to the thickness of the fish.
Parsley Sauce:
- Combine all ingredients in a small bowl. Stir to combine. Taste and re-season or add more olive oil if too dry.
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