- Updated: December 24, 2020
Groupers consist of any of the numerous species of large-mouthed heavy-bodied fishes of the Serranidae family which also include sea basses. Groupers are widely distributed in warm seas and are often dully coloured in greens or browns, but a number are brighter, more boldly patterned fishes. It is lean, moist, and has a lovely mild and slightly sweeter flavour.
I start off with basic ingredients such as olive oil, salt and pepper, dill, and lemon zest. To that, I added cherry tomatoes to soak up the flavours from the fillets.
To make it a full meal, I also added potato wedges coated in butter and topped with parsley.
Note:
Tbsp = tablespoon
Chopped = chopped or cut into ½ cm pieces
This dish can be served with Lemon pasta (Pasta al limone), Garlic pasta (Spaghetti Aglio e Olio), Lemon pesto pasta or any pasta of your choice or rice.
Method
Preparing the fish fillets and potatoes.
1. Dry by patting fish fillets with paper tissue rolls. Pat fillets with salt and pepper. Marinate for 15 minutes.
2. In the meantime, cut the potatoes into wedges and boil in a pot of water with 1 tbsp of salt for 5 minutes.
3. Remove the potato wedges from the pot and soak at room temperature water for 2 minutes. After pouring away the water, sprinkle some black pepper.
4. Spread and coat butter on the potato wedges evenly. Set the wedges aside.
Roasting the fillets in the oven.
1. Drizzle 2 tbsp olive on the oven tray. Ensure that the pan is coated with the oil.
2. Place the marinated fish fillets on the tray.
3. Then sprinkle olive oil on the fillets, followed by lemon zest.
4. Apply and spread the pesto sauce on the fillets. 1 tbsp for each fillet.
5. Place the dill in between the fillets and at the sides. After that, place the cherry tomatoes in the centre and the sides, followed by the potato wedges. Place the chopped parsley on the wedges.
6. Pour the lemon juice on the tray in between and around the fillets to mix with the olive oil.
7. Place the tray in the oven.
8. Switch on the ‘Crispy Grill’ function which is effectively the roasting function. Set it at 20 minutes. Check at the 15-minute mark and again after the 20 minutes are up. Use a fork to prod and see if the fish is fully cooked. Checking in earlier also helps to ensure that the fish is not overcooked.
9. Remove the tray from the oven.
10. Serve by placing the oven tray containing the fillets on a wooden board or tray. Alternatively, you can plate the roasted fillets and other ingredients on a large plate.
Prep Time: 20 mins.
Cook Time: 20 mins.
Total Time: 40 mins.
Cuisine inspiration: Mediterranean.
Servings: 2 or 4 with pasta or rice.
Ingredients
Main ingredients
3 tbsp olive oil.
2 grouper fillets 200 g to 250 g each. You can also use any white fish like seabass.
1 lemon for lemon zest and lemon juice.
2 tbsp pesto sauce.
2 potatoes remove the skin and cut into wedges.
20 cherry tomatoes.
1 tbsp butter for the potatoes.
Herbs
3 or 4 sprigs of dill.
4 tbsp of chopped parsley for the potatoes.
Marinade
¼ to ½ tbsp salt.
½ tbsp Black pepper.