Baked grouper: an easy recipe to enjoy fish


It has always been said that "from the sea ... the grouper"And this fish with smooth and white meats is a delight to cook. Unfortunately, grouper is expensive and we don't always find it at a good price in the market, but when we see it and the slices begin to be sold, if I can, I too I have one to prepare grouper in the oven. It is a very easy recipe perfect for those who enjoy fish dishes and that is why I prepared it this Sunday for my girl and me, who realized it with great joy.

Although grouper is very rich in fried tacos as if they were delicacies or marinated like dogfish or bienmesabe, the way I like it the most is in this recipe for baked grouper, which I prepare on a bed of bakery potatoes like the hake loins that so many times brighten my table. You will see how simple it is to make this dish and what joy it will also give you when you prepare it.


For 2 persons
  • Onion 1
  • Potatoes 2
  • Mere 600 g
  • Extra virgin olive oil 10 ml
  • Parsley a bouquet

How to make baked grouper

Difficulty: Medium
  • Total time 45 m
  • Elaboration 15 m
  • Cooking 30 m

We start by preparing some baked potatoes, although if you prefer, it is also great if you make the bed with poor potatoes, for which in addition to the indicated ingredients, you would need a green pepper and some garlic cloves.

Cut the potatoes into three or four millimeter slices and divide them in a baking dish. Add the julienned chopped onion and a drizzle of extra virgin olive oil. Season, stir well and put in the oven for about 15 minutes at 200º C with heat up and down.

While the potatoes are being made, remove the skin and the central bone from the grouper slice and cut it into slices or cheeks. There are hardly any thorns and they are very noticeable so it is a very simple task. Once ready, we season them and we have them ready for when the bakery potatoes are almost done because the grouper is done in ten minutes.

Place the halibut slices on the bed of potatoes and bake for 5 minutes on each side, until the fish turns bright white. We season with a few drops of the best olive oil we have at home and sprinkle with chopped parsley and take to the table.

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